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| Home>Italian>Sauteing> Chard with Shallots, Pancetta and Walnuts |
 Method:Sauteing
1. Formula
- 1 1/2 ounces thinly sliced pancetta, diced (see Ingredient note)
- 2 medium shallots, thinly sliced
- 1 pound chard, stems and leaves separated, chopped (see Note)
- 1 teaspoon chopped fresh thyme
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons chopped walnuts, toasted (see Tip)
- 1/4 teaspoon freshly ground pepper
2. Nutrition Information
- Calories: 82 kcal
- Carbohydrates: 6 g
- Dietary Fiber: 1 g
- Fat: 5 g
- Protein: 2 g
- Sugars: 1 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
- Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.
4. Remark
For this Italian-inspired, simple sauteed chard with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.
Notes:Ingredient Note
Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted.
Note
After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.
Tip
To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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( From:EatingWell.com ) |
( read Chard with Shallots, Pancetta and Walnuts ) |
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