Swiss Chard, Pancetta, and White Bean Stir Fry
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Swiss Chard, Pancetta, and White Bean Stir Fry
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- Serves 2-4
- 4 ounces diced pancetta
- 1 bunch Swiss Chard, stems and leaves separated; stems trimmed
- 1/4 cup + 2 tablespoons olive oil, divided
- 8 cloves garlic, 4 smashed and peeled and 4 peeled and minced
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon chili flakes
- (1) 15.5 ounce can Cannellini beans
- 1 cup white or brown rice or quinoa, cooked according to package instructions
- salt to taste
Instructions
- Remove the stems from the chard leaves. Chop the stems in half lengthwise, then into 2 inch pieces. Roughly chop the leaves.
- Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and pancetta and cook for 4-5 minutes, or until crispy and golden brown. Carefully remove pancetta from the pan using a slotted spoon, and transfer to a paper towel lined plate; set aside.
- Add another 2 tablespoons of olive to the skillet and keeping it over medium-high heat add the 4 smashed garlic cloves. Cook for 1-2 minutes, or until the garlic is a light golden brown, then remove and discard the garlic. Add the stems of the chard to the garlic oil, sprinkle with a little salt, and cook for 5 minutes. Add the vinegar and cook for another 1-2 minutes, or until the stems are shiny and tender, then transfer to a clean plate.
- Add remaining oil and garlic to the pan, cook for 1 minute, then add chili flakes and chard leaves. Cook for 1 minute, then add the beans, stems, and pancetta back to the pan. Cook for another minute, then toss in cooked rice/ quinoa, cooking for 1-2 minutes more before removing from heat. Add salt to taste, then serve at once.
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