Recipes Swiss Chard With Pancetta 5.0 (4,592) Add your rating & review More Fast Side Dishes By Grace Parisi Updated on November 20, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 to 6 Ingredients 2 tablespoons extra-virgin olive oil 2 ounces pancetta, finely diced 2 garlic cloves, thinly sliced 1/2 teaspoon chopped rosemary 1 1/2 pounds Swiss chard or rainbow chard, stems and inner ribs cut into 1/2-inch pieces, leaves cut into 1-inch ribbons Salt and freshly ground pepper 1 1/2 teaspoons red wine vinegar Directions 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. Make Ahead The chard can be refrigerated overnight; rewarm before serving. Rate it Print