With brightly colored stems and deep green leaves with intensely curled grooves, chard is stunning – a bit of a vegetable fashion show, actually.
Whereas kale and other cooking greens in the cabbage family (collards, turnip greens, broccoli rabe, mustard greens and arugula, I’m looking at you) can be sharp or bitter, chard, a member of the goosefoot family that includes beets and spinach, edges more toward the metallic.
With their flexibility and room for improvisation, they should help keep your table nourishing and exciting throughout the winter.
2 tablespoons unsalted butter
Melt butter over medium heat in a medium frying pan.
Per serving: 181 calories, 3 g protein, 7 g carbohydrates, 17 g fat, 56 mg cholesterol, 910 mg sodium, 2 g fiber.
½ teaspoon red pepper flakes (optional)
Keep stirring, or knead it in the bowl, until a spongy dough forms – it will be soft and sticky, but it will be easier to shape later.
Cover and let rise until doubled in volume, about 1½ hours at room temperature, or up to overnight in the refrigerator.
When the dough has doubled, punch it down, divide it in two, and let rise again until puffy, about 30 minutes.
Heat a large frying pan over medium-high heat and add the pancetta.
Let cool about 10 minutes before slicing, then cut into serving pieces and serve hot.
Per starter serving: 352 calories, 13 g protein, 47 g carbohydrates, 13 g fat, 14 mg cholesterol, 870 mg sodium, 3 g fiber.
[…] you can add the chopped vegetables and aromatics like onion, garlic, ginger, green onion, celery or carrots.
Add the chard leaves, return to a simmer and cook, stirring a bit, until the leaves are tender and the flavors are blended, about 10 minutes.
Garnish the soup, if you like, with a drizzle of olive oil or chile oil, grated Parmesan or other highly flavorful grating cheese, a squeeze of lemon juice and/or a sprinkle of lemon zest, or minced fresh herbs such as rosemary.
Per serving: 322 calories, 15 g protein, 46 g carbohydrates, 11 g fat, 6 mg cholesterol, 386 mg sodium, 14 g fiber.