Chard with Pancetta and Wallnuts

By LeeBoruchow

Yet another example of where pork fat makes everything taste better.

Ingredients

• 1 1/2 ounces pancetta
• 2 medium shallots, thinly sliced
• 1 pound chard, stems and leaves separated, chopped
• 1 teaspoon chopped fresh thyme
• water
• juice of half a lemon
• 2 tablespoons chopped walnuts, toasted
• 1/4 teaspoon freshly ground pepper

Details

Servings 4

Preparation

Step 1

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, and a sprinkle of water and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat and check for seasoning; stir in the pancetta, walnuts, lemon juice and pepper.