ironchef
Executive Chef
Also posted in the Ruby Chard post. Substitute any chard for Swiss.
Braised Swiss Chard with Pancetta and Feta Cheese
Yield: Serves approx. 6-8 as a side
Ingredients:
2 bunches Swiss or any type Chard, stems removed and cut into 1/2" pieces, leaves cut into 1" strips
1 medium onion, cut into 1/4" dice
3-4 cloves of garlic, minced or pressed
1/3 c. pancetta or bacon, cut into 1/4" dice or julienne
2 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Sherry Vinegar
2 c. (approx.) Chicken Stock
1/2 c. Feta Cheese, crumbled
Kosher Salt and Fresh Cracked Pepper to taste
Method:
In a large saute pan, render the pancetta until crispy. Add the olive oil and onion, and saute until the onion is tender, about 4-5 minutes. Add the garlic and saute for another minute. Add the vinegar to deglaze the pan, then add the chard to wilt through. Season the chard with a little salt as soon as you add it to the pan so that it releases more of it's liquid. Add enough chicken stock to barely come up to the top of the chard. Bring to a boil, then reduce to a simmer and cook, covered, until the chard is tender, about 10-15 minutes. Season to taste with salt and pepper, and serve with the feta cheese sprinkled on top.
Braised Swiss Chard with Pancetta and Feta Cheese
Yield: Serves approx. 6-8 as a side
Ingredients:
2 bunches Swiss or any type Chard, stems removed and cut into 1/2" pieces, leaves cut into 1" strips
1 medium onion, cut into 1/4" dice
3-4 cloves of garlic, minced or pressed
1/3 c. pancetta or bacon, cut into 1/4" dice or julienne
2 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Sherry Vinegar
2 c. (approx.) Chicken Stock
1/2 c. Feta Cheese, crumbled
Kosher Salt and Fresh Cracked Pepper to taste
Method:
In a large saute pan, render the pancetta until crispy. Add the olive oil and onion, and saute until the onion is tender, about 4-5 minutes. Add the garlic and saute for another minute. Add the vinegar to deglaze the pan, then add the chard to wilt through. Season the chard with a little salt as soon as you add it to the pan so that it releases more of it's liquid. Add enough chicken stock to barely come up to the top of the chard. Bring to a boil, then reduce to a simmer and cook, covered, until the chard is tender, about 10-15 minutes. Season to taste with salt and pepper, and serve with the feta cheese sprinkled on top.
