Ingredients
- 2 thin slice pancetta, (1 1/2 ounces), diced (see Tip)
- 2 medium shallots, thinly sliced
- 1 pound chard, stems and leaves separated, chopped (see Note)
- 1 teaspoon chopped fresh thyme
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoon chopped walnuts, toasted (see Tip)
- 1/4 teaspoon freshly ground pepper
Cooking Directions
Step 1
Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
Step 2
Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.
Nutrition Info
- Serving: Per serving
- Calories: 62
- Carbohydrates: 5g
- Fat: 4g
- Protein: 3g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 1g
- Cholesterol: 5mg
- Potassium: 452mg
- Sodium: 252mg
- Exchanges: 1 vegetable, 1 fat
- Carbohydrate Servings: 0