Best Swiss Chard With Pancetta Baby Turnips Recipes

Sauteed Fresh Swiss Chard With Pancetta image

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

Italian-Style Swiss Chard image

Provided by Karen Gallinetti

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch Swiss chard
1 cup water
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
⅛ teaspoon crushed red pepper flakes
salt to taste

Steps:

Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 3.2 g, Fat 6.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 1865.7 mg, Sugar 0.7 g

Swiss Chard with Pancetta & Baby Turnips image

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.