Vera's New Cookbook "Occasions" is shipping now!

Sautéed Rainbow Chard with Aged Balsamic and Crisp Pancetta

  • Prep Time: 15m
  • Cook Time: 15m


  • 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


  1. Roughly chop leaves and set aside.
  2. In a large sauté pan add pancetta, garlic and onion. Sauté until onions are translucent, about 3-4 minutes.
  3. Add chopped stems of Swiss chard and sauté another 3 minutes.
  4. Add the Swiss chard leaves, season with salt and pepper.
  5. Sauté until tender about 5 minutes.
  6. Drizzle with balsamic vinegar.
  7. Serve immediately.