Garlicky Rainbow Chard with Pine Nuts and Pancetta
Here’s a healthy, colorful vegetable dish that engages all 5 taste senses. The recipe calls for Rainbow chard, but you can use regular Swiss chard, spinach, or kale. In the spirit of culinary inclusiveness, omit the pancetta and make the recipe vegan-friendly. Serve as a side dish with your protein of choice. Quick, easy, and delicious.
Garlicky Rainbow Chard with Pine Nuts, Pancetta, and Raisins
Serves 4
INGREDIENTS
3 tablespoons golden raisins, currants, or craisins
2 pounds Rainbow chard, stemmed and washed in several changes of water; stems chopped and set aside; leaves sliced in 1-2 inch strips.
2 tablespoons pancetta (¼ inch dice)
2 tablespoons olive oil
3 garlic cloves (to taste) sliced cross-wise
3 tablespoons pine nuts
2 teaspoons lemon zest
Splash of Balsamic vinegar or a squeeze of lemon juice.
Salt and freshly ground pepper
Pinch of red pepper flakes
PREPARATION
Fold the washed, stemmed chard leaves in half lengthwise and slice into 1-2 inch wide strips. Set aside.
Bring a large pot of generously salted water to a boil and add the chard stems and blanch for 2 to 3 minutes, until just crisp-tender and easily pierced with a fork. Alternatively, steam the stems for about 5 minutes. Transfer to a bowl of ice water to maintain the bright colors and let sit for a few minutes. Drain and set aside.
In a large sauté pan over med-high heat, add 1 tablespoon of olive oil and the pancetta. Sauté, stirring until the pancetta is nicely browned. Scoop out the pancetta and set aside. (Omit this step for vegan-friendly.)
In the same pan, over medium heat, add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes.
Add a tablespoon of olive oil, add the garlic, and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the sliced chard greens, raisins, and red pepper flakes, and toss together until the chard is wilted and the ingredients are well coated with oil and heated through, 2 to 3 minutes.
Add the tenderized, brightly colored stems, lemon zest, reserved pancetta, and a splash of Balsamic vinegar or a squeeze of lemon juice, and mix well. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.