Monday, August 15, 2011

Swiss chard, originally uploaded by cabanagirl.

to the pancetta drippings and olive oil saute about 2 cups of the chard stems (1 inch) until translucent but not soft. Then add the ribs, then the leaves and cook until the leaves wilt. Add balsalmic vinegar, nutmeg and pepper. No salt needed if you sprinkle the pancetta on top.

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