1 Large Bunch Swiss Chard
1 Cipollini Onion – chopped
2 tbsp. Tantillo Extra Virgin Olive Oil
4 oz. Pancetta – cubed
2 oz. White Wine
2 oz. Tantillo Lemon Juice
1
Heat Tantillo Extra Virgin Olive Oil in a pan, add onions & pancetta sauté until pancetta renders fat & onions carmelize
2
Cut stalks of Swiss Chard into 1⁄4 inch pieces
3
Cut leaves of Swiss Chard into 2 – 3 inch pieces (do not use stems)
4
Add stalks to pan, cook 1 -2 minutes
5
Add wine & Swiss Chard leaves, simmer
6
Add Tantillo Extra Virgin Olive Oil cook until stalks are tender
Ingredients
1 Large Bunch Swiss Chard
1 Cipollini Onion – chopped
2 tbsp. Tantillo Extra Virgin Olive Oil
4 oz. Pancetta – cubed
2 oz. White Wine
2 oz. Tantillo Lemon Juice
Directions
1
Heat Tantillo Extra Virgin Olive Oil in a pan, add onions & pancetta sauté until pancetta renders fat & onions carmelize
2
Cut stalks of Swiss Chard into 1⁄4 inch pieces
3
Cut leaves of Swiss Chard into 2 – 3 inch pieces (do not use stems)
4
Add stalks to pan, cook 1 -2 minutes
5
Add wine & Swiss Chard leaves, simmer
6
Add Tantillo Extra Virgin Olive Oil cook until stalks are tender
