Rating: 5 stars
4594 Ratings
  • 5 star values: 4594
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,594 Ratings
October 2012

Gallery

Recipe Summary test

total:
30 mins
Yield:
4 to 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large, deep skillet. Add the pancetta, garlic and rosemary and cook over moderately high heat until the garlic is softened, about 2 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes. Add the chard leaves, season with salt and pepper and cook, tossing, until wilted, about 5 minutes. Stir in the vinegar, toss to coat and serve.

    Advertisement

Make Ahead

The chard can be refrigerated overnight; rewarm before serving.

Advertisement