Sautéed Swiss Chard with Pancetta and Caramelized Shallots
Why This Recipe Works
The key to mastering sautéed Swiss chard is to get the stems to finish cooking at the same time as the leaves. Unlike spinach, which has stems that cook down as quickly as the leaves do, and kale, with ribs that are so tough that they are only good for the compost bin, Swiss chard stems fall somewhere in the middle. In our recipe, we slice the stems thin on the bias so that they cook quickly and evenly. Sautéing the stems first over relatively high heat provides a desirable tender-crisp texture and lightly caramelized flavor that acts as a foil to the tender leaves, which are added later in two stages.