- 1/4 pound pancetta, sliced 1/4 inch thick and cut into 1/2-inch-wide
- 1 1/2 pounds red or rainbow Swiss chard, thick stems trimmed
- 2 large garlic cloves, thinly sliced
- Salt and freshly ground pepper
In a large skillet, cook the pancetta over moderate heat until crisp. Meanwhile, cut the chard stems from the leaves where the leaf meets the stem. Slice the leaves into 1-inch-wide strips and the stems into 1/4-inch pieces. Wash the leaves and stems and lightly dry.
Add the garlic to the pancetta in the skillet and cook until golden, about 2 minutes. Increase the heat to moderately high and add the chard in 3 batches, allowing each batch to wilt slightly before adding the next. Reduce the heat to moderate and continue to cook until the liquid is almost evaporated and the stems are tender, about 15 minutes. If the skillet seems dry, add 3 tablespoons of water. Season with salt and pepper, transfer to a bowl and serve.