SWISS CHARD WITH PANCETTA & BABY TURNIPS

Swiss Chard with Pancetta & Baby Turnips image

Yield serves: 4

Number Of Ingredients 8

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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.