Ingredients
2 thin slices pancetta, diced
2 medium shallots, thinly sliced
1 pound chard, stems and leaves
separated, chopped
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts,
toasted
1/4 teaspoon freshly ground pepper
Method
In a frying pan pan toast the walnut.
Cook pancetta in a diffenerent frying pan over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.
