sweet and salty chard

Sautéed Swiss Chard with Pancetta and Caramelized Shallots

Serves 4.   From the May/June 2015 issue of Cook’s Illustrated magazine.  A lovely combination of flavors that enhances the earthiness of the chard (which we like to grow in our garden). 

            2 Tbs. oil

            3 shallots, thinly sliced

            2 oz. pancetta, cut into ¼” pieces

            1½ lbs. Swiss chard, stems sliced ¼” thick on bias (about 3 c.),

              and leaves sliced into ½” wide strips (about 10 c.)

            ¼ tsp. kosher salt

            ⅛ tsp. red pepper flakes

            1 Tbs. balsamic vinegar

Heat 1 Tbs. oil in a 12” nonstick skillet over medium heat until shimmering.  Add shallots and cook, stirring frequently, until well browned and softened, 10 to 12 minutes.  Transfer shallots to bowl and use paper towels to wipe out skillet.  Heat remaining oil and pancetta in now-empty skillet over medium-high heat.  Cook, stirring occasionally, until rendered and crisp, 6 to 8 minutes.  Using slotted spoon, transfer pancetta to paper-towel lined plate.

Pour off all but 2 Tbs. fat from skillet and return to medium-high heat.  Add chard stems, salt, and red pepper flakes and cook, stirring occasionally, until spotty brown and crisp-tender, 5 to 6 minutes.  Add two-thirds of chard leaves and cook, tossing with tongs, until just starting to wilt, 30 to 60 seconds.  Add remaining chard leaves and continue to cook, stirring frequently, until leaves are tender, about 3 minutes longer.  Remove pan from heat and stir in balsamic vinegar and the cooked shallots and pancetta.