Sautéed Swiss chard with pancetta and caramelized shallots from Cook's Illustrated Annual Edition 2015 (page 12) by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 12, 2019

    Very flavorful and rich. I really like the flavor of Swiss chard and found that there was enough pancetta and shallots in the recipe that the dish ended up tasting quite meaty. I prefer to use about half the original quantities of both so that the chard flavor comes through more clearly. Recipe says to use a non-stick pan but there's enough oil in the dish that it's been fine in a heavy-gauge pan without non-stick. Recipe says to add salt at the end but I've always found it to be salty enough already - Swiss chard always tastes a bit salty to me anyways! [Cross-post for Annual Edition/Magazine.]

  • twoyolks on November 06, 2015

    This brought out the earthiness of the Swiss chard but did nothing to help cut the earthiness. We didn't eat very much of this.

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