- 2 bunches Swiss chard (about 3/4 lb)
- 1/4 cup diced pancetta
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper
- 2 tbsp grated Parmesan cheese
Rinse and drain chard; pat dry with paper towels. Trim stalks from chard leaves. Coarsely chop stalks to equal 1 cup; discard remaining stalks. Chop leaves.
Heat a large nonstick skillet over medium-high heat. Add pancetta to pan; saute 2 minutes or until lightly browned, stirring frequently. Add garlic and chard stalks to pan; saute 2 minutes or until tender, stirring frequently. Add half of chard leaves to pan, saute 1 minute or until leaves wilt, stirring frequently. Add remaining chard leaves and pepper. Saute 1 minute or until leaves wilt, stirring frequently. Sprinkle with cheese.
6 servings