Friday, September 4, 2009

Sauteed Chard and Pancetta with Pasta

Chard and many other greens are abundant this time of year at the Madison area Farmer's Markets. Sometimes it is challenging to think of new and interesting ways to use all these nutrition packed greens. Here's one recipe that's quick and easy to prepare:

Sauteed Chard and Pancetta with Pasta
1 bunch chard
4 oz pancetta, thinly sliced, cut into 1-inch strips
2-3 cloves chopped garlic
2 Tbsp bacon fat or butter
2 Tbsp olive oil
2 Tbsp balsamic vinegar
sea salt
¼ cup parmigiano reggiano
½ lb cooked pasta
½ cup reserved pasta water

Wash and dry the chard. Remove the leaves from the ribs and cut the ribs into ½ inch pieces. Slice leaves into 1-inch wide strips. In a large sauté pan over medium high heat, melt bacon fat or butter then add pancetta and cook until it starts to get crispy. Add olive oil, garlic and chard ribs and cook until the chard ribs are just tender, about 3-5 minutes. Add chard and season with salt. Saute, stirring frequently until chard is just wilted, then drizzle with balsamic vinegar and add reserved pasta water. Allow the pasta water to reduce for 1-2 minutes then stir in the pasta, top with parmigiano reggiano and serve with your favorite bread and wine.

Serves 2

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