Sautéed Rainbow Chard with Aged Balsamic and Crisp Pancetta
Sautéed Rainbow Chard with aged balsamic and crisp pancetta—tender, flavorful, and perfect for appetizers or lunch.
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Salt shaker
- Pepper mill
- Tongs
- Serving platter
Ingredients
- 3 bunches Swiss Chard leaves with stems, washed
- 1 c White Onion, thinly sliced
- 2 ea Garlic cloves, minced
- 1/4 c Pancetta, chopped
- 2 tbsp. Balsamic vinegar
- Salt and pepper, as needed
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