Swiss Chard With Pancetta Baby Turnips Recipes

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SAUTEED FRESH SWISS CHARD WITH PANCETTA



Sauteed Fresh Swiss Chard With Pancetta image

Fresh Swiss Chard sauteed with Maui Onion and Pancetta. Fresh lemon juice, zest and garlic infuses a wonderful flavor into the Swiss Chard.

Provided by Potagekempcc

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1/2 cup maui onion (Sliced Thin)
2 serrano peppers (Minced)
4 ounces pancetta (Diced)
2 tablespoons minced garlic cloves
2 lbs swiss chard (Chopped)
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh thyme
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Steps:

  • In a large saute pan heat olive oil. Saute onions and Serrano peppers until soft. Add pancetta, minced garlic and saute for a minute.
  • Add Swiss chard, salt, black pepper and fresh thyme. Saute until Swiss chard wilts. Add fresh lemon juice and lemon zest.
  • Reseason with salt and pepper to taste.
  • Serve on warm plates and garnish with lemon wedges.

Nutrition Facts : Calories 121.5, Fat 7.3, SaturatedFat 1, Sodium 631.1, Carbohydrate 13, Fiber 4.5, Sugar 3.8, Protein 4.7

SWISS CHARD WITH PANCETTA & BABY TURNIPS



Swiss Chard with Pancetta & Baby Turnips image

Categories     Turnip     Chard     Boil

Yield serves: 4

Number Of Ingredients 8

Kosher salt
1 bunch of baby turnips, tops removed
Extra virgin olive oil
1/2 cup pancetta, cut into 1/4-inch dice
2 cloves garlic, smashed
Pinch of crushed red pepper
1 bunch of Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch ribbons
1/2 cup chicken or veggie stock (see page 85)

Steps:

  • Bring a medium pot of super-salty water to a boil. How do you know if it's super-salty? TASTE IT! Toss in the baby turnips, let the water come back to a boil, and cook until fork-tender, 8 to 10 minutes. Drain the turnips and let cool.
  • When the turnips are cool enough to handle, use a clean kitchen towel to rub the skin off. Cut into quarters and reserve.
  • Coat a large sauté pan lightly with olive oil, add the pancetta, garlic, and red pepper, and bring to medium-high heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it-it has fulfilled its garlic destiny!
  • When the pancetta becomes brown and crispy, add the turnips, chard stems, and stock and cook until the stock has mostly evaporated, 4 to 5 minutes.
  • Add the chard leaves and sauté until just wilted. Taste and adjust the seasoning as needed.

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