Swiss Chard with Pancetta & Potatoes

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Think green with this savory dish of Swiss chard, diced potatoes and savory pancetta—a dry-cured, Italian bacon.

Ingredients:

• 3 large bunches of fresh Swiss chard
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, smashed
• 1 teaspoon dried crushed red pepper
• 6 ounces DeLallo Pancetta, diced
• 3 potatoes, peeled, boiled and diced
• Salt

Directions:

Rinse out the Swiss chard leaves thoroughly. Remove the toughest bottom third of the stalk. Roughly chop the leaves and remaining stalk into inch-wide strips. The stalks have a lot of flavor and bring some nice color to the dish.

Bring a large pot of salted water to a boil. Blanch the Swiss chard by boiling just enough to soften the leaves and stalks, about 4 minutes. Drain and set aside.

Heat a saucepan on a medium setting; add olive oil, garlic and the crushed red pepper. Sauté for about 1 minute. Add the diced pancetta, lower the heat and allow the pancetta to cook until lightly browned. 

Add the cooked diced potatoes and sauté with the pancetta briefly. Then add the blanched Swiss chard, toss together and cover and cook for about 8 minutes over medium heat. If it looks dry, add a couple tablespoons of water.

Add salt to taste and a small drizzle of olive oil. Serve immediately with rustic bread to scoop the Swiss chard and wipe up the delicious sauce left over.

Serves 4 to 6 Printer-friendly version