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Swiss Chard, Pancetta, and White Bean Stir Fry
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Swiss Chard, Pancetta, and White Bean Stir Fry

Whether you're entertaining or relaxing, this recipe hits the spot.

Course: Others

Ingredients

  • Serves 2-4
  • 4 ounces pancetta diced
  • 1 swiss chard bunch, stems and leaves separated; stems trimmed
  • 1/4 cup olive oil 2 tablespoons, divided
  • 8 cloves garlic 4 smashed and peeled and 4 peeled and minced
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon chili flakes
  • cannellini beans 1) 15.5 ounce can
  • 1 cup white rice or brown rice or quinoa, cooked according to package instructions
  • salt to taste

Instructions

    Cup of Yum
  1. Remove the stems from the chard leaves. Chop the stems in half lengthwise, then into 2 inch pieces. Roughly chop the leaves.
  2. 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.
  3. 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.
  4. 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.