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Think green with this savory dish of Swiss chard, diced potato and pancetta, a dry-cured, Italian bacon.
Ingredients:
3 large bunches of fresh Swiss chard
3 medium potatoes, peeled, boiled, diced
3 Tbsp DeLallo Extra Virgin Olive Oil
2 clove garlic, smashed
Pinch of dried crushed red pepper
6oz pancetta, 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 water to a boil, salt the water. Drop in the chopped Swiss chard and blanch briefly just enough to soften the leaves and stalks, about 4 minutes. Drain the Swiss chard and set aside.
Heat a saucepan on a medium heat; add olive oil, garlic and the crushed red pepper. Sauté for about a 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.
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