Swiss Chard with Orzo, Cannellini Beans and Pancetta in a white serving dish.

Swiss Chard with Orzo, Cannellini Beans and Pancetta

This Swiss Chard Recipe with Orzo, Cannellini Beans and Pancetta is an easy one-pot meal or side dish with greens, beans, pasta and bacon, all in one!

Swiss Chard with Orzo, Cannellini Beans and Pancetta in a white serving dish.
Swiss Chard with Orzo, Cannellini Beans and Pancetta

This Swiss Chard Recipe with Orzo, Cannellini Beans and Pancetta is an easy one-pot meal or side dish with greens, beans, pasta and bacon, all in one!

Swiss Chard with Orzo, Cannellini Beans and Pancetta in a red Staub Dutch oven.

Note: This post first appeared on January 11, 2015, and was part of a collaboration between Fiber One and SheKnows. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

I was at the register, chatting with the kind lady who was ringing up my purchase when my eyes drifted upward onto the display behind her. It was a sea of words – I’m sure you’ve seen them before – those wooden wall art pieces, with quirky sayings, meant to make you smile.

There was one that caught my eye in particular. In large, bold print, it declared: LIFE IS SHORT. EAT BACON.

I chuckled, in spite of myself. Bacon love is an anthem to many, but I like my greens, too.

Swiss Chard on a wooden board.

Which makes me wonder, why don’t we ever see wall art that reminds us to eat our greens?

Well, here’s my solution. Eat both.

Swiss chard in a dutch oven.

Swiss Chard Recipe with Orzo, Cannellini Beans and Pancetta

I love my greens, especially when paired with bites of pancetta. It rounds out the flavor and, when I add it to swiss chard, it’s irresistible. By adding some cannellini beans, orzo and shavings of parmesan, Swiss Chard with Orzo, Cannellini Beans and Pancetta is a side dish that I keep digging into.

How to Make How to Make Swiss Chard with Orzo, Cannellini Beans and Pancetta

Pancetta adds so much flavor to this dish, but use whatever kind of bacon you can get your hands on. I’ve also made it with turkey bacon, it works just as well!

How to Make Swiss Chard with Orzo, Cannellini Beans and Pancetta

How to Make Swiss Chard with Orzo, Cannellini Beans and Pancetta

Life is short. Eat your greens!

Since we’re chatting about life being short, can we talk dessert for just a minute? I made some Mint Fudge Brownie Marshmallow Bites made less guilty with Fiber One’s Mint Fudge Brownies! They’re a perfect way to treat yourself in the new year. Go check out the recipe on SheKnows.com!

Disclosure: This post is part of a collaboration between Fiber One and SheKnows. Sponsored posts such as these help behind the scenes at Kitchen Confidante. Thank you so much for supporting brands that matter to me and making my blog a part of your day!

Note: This post first appeared on January 11, 2015, and was part of a collaboration between Fiber One and SheKnows. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

More Swiss Chard Recipes

Swiss Chard with Pancetta, Corn and Cannellini Beans
Farro Soup with Red Chard and Sausage
Thai-Style Chicken Salad Rainbow Wraps
Swiss Chard Walnut Pesto Pasta

Swiss Chard with Orzo, Cannellini Beans and Pancetta in a white serving dish.

Swiss Chard with Orzo, Cannellini Beans and Pancetta

This Swiss Chard Recipe with Orzo, Cannelini Beans and Pancetta is an easy one-pot meal or side dish with greens, beans, pasta and bacon, all in one!
Swiss Chard with Orzo, Cannellini Beans and Pancetta in a white serving dish.
Print This Pin This
4 from 2 votes
Course Main Course, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 253kcal

Ingredients

  • 1 cup orzo
  • 1 tablespoon extra virgin olive oil
  • 6 oz pancetta or bacon, diced (see notes)
  • 3 cloves garlic minced
  • 2 large bunches Swiss chard leaves removed from stems and roughly chopped
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 15 oz can cannellini beans rinsed well
  • 1/4 cup chicken broth
  • parmesan cheese optional, for serving

Instructions

  • Bring a small pot of water to a boil over high heat. Cook the orzo for about 9 minutes, or until al dente. Drain and set aside.
  • In a deep-sided saute pan or medium pot, heat the olive oil over medium heat. When the oil is shimmering, add the pancetta and cook until crispy.
  • Add the garlic and cook for about 1 minute.
  • Add the Swiss chard, and season with salt and pepper. Cook the Swiss chard, stirring periodically until it begins to wilt.
  • Add the cooked orzo, cannellini beans, and 2 tablespoons chicken broth, and adjust the seasoning with salt and pepper. Add remaining chicken broth, as necessary, if the dish feels like it needs a little more moisture.
  • Transfer to a serving bowl and serve immediately.

Notes

Swiss Chard with Orzo, Cannellini Beans and Pancetta Tips

  • What if I don't have pancetta? Any bacon will do! Use whatever bacon you have -- I've also used turkey bacon in this recipe and it works perfectly.

Nutrition

Calories: 253kcal | Carbohydrates: 23g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 439mg | Potassium: 505mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6126IU | Vitamin C: 31mg | Calcium: 59mg | Iron: 2mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




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  1. Holly

    This is delicious! I did not rate it since I changed it up a bit. Being vegetarian, I subbed liquid smoke for the bacon, and water for the broth. Otherwise I followed the recipe. Thank you!

    Reply
    • Liren Baker

      I’m so glad you liked it, Holly! The liquid smoke is a smart substitute for the bacon! I’ve also made this with vegetable broth, so that is also a nice substitute!

      Reply
  2. Brier

    3 stars
    I made this and it was a bit bland… however we’re vegetarian and omitted the pancetta which could be the thing that makes this recipe. I added marinated artichokes and feta, and it was better. Added a dab of pesto later on and that seemed to do it. Overall a decent base recipe that can be easily upgraded with different faux meats, cheeses or additional veggies if.

    Reply
    • Liren Baker

      Hi Brier, yes, unfortunately, omitting the pancetta and not substituting with something that can really replace its umami will greatly alter the flavor. If you are making a vegetarian version, I recommend seasoning it with my vegan fish sauce (which is made with concentrated mushroom and soy sauce). You can find the recipe here: https://kitchenconfidante.com/vegan-fish-sauce. This will give you the saltiness that is needed with a similar flavor profile. The marinated artichokes was a good idea, but it also adds a sour element, I’m afraid. I hope this helps!

      Reply
  3. Darlene

    5 stars
    I’m allergic to pork , so, I used smoked turkey breast. I also used the stems. We loved it! It will be a new “go to” recipe in our house!

    Reply
  4. Liz

    Amazing. I’ve never eaten greens but these are it! I used a Spanish sausage as I had no pancetta. Also added approx. 5 tbls lemon juice and crushed red pepper. Can’t stop eating!

    Reply
    • Liren Baker

      Liz, I can’t tell you happy I am that this dish has made you into a lover of Swiss chard! The Spanish sausage sounds amazing!

      Reply
  5. Stephanie

    I made this with beautiful red chard. I couldn’t bear to not use stems/stalks. I only used one bunch and finely sliced them (like celery). Put the stems in with garlic and sautéed 3 minutes then added leaves and cooked til wilted another 4-5 stirring constantly. So glad I used them. There’s nothing stringy, chewy, etc in my soup. (Again think celery) So delicious! Thanks for the recipe!

    Reply
    • Liren Baker

      I’m so glad you made the dish, Stephanie — and great to know that the stems worked well! After seeing your comment I made it again and included some stems, too – thanks for the tip!

      Reply
  6. Jean Mowery

    Is Swiss Chard chewy or stringy when it’s cooked. As you can tell, I’ve never cooked chard.

    Reply
    • Liren Baker

      Neither, Jean! I do remove the chard off the stem, and it’s much like spinach in texture when cooked. I hope you try it!

      Reply
  7. Joanna

    The Sunday is almost over so it’s too late to start cooking it now/ Hmmm..If I cook it Saturday, will I have to rebrand it to Simple Saturday? ;) Great recipe!

    Reply
  8. Liz+@+Floating+Kitchen

    This looks sooooo good and comforting for a Sunday night! And it’s right up my alley as I’ve basically lived my whole live under the assumption that if you eat something not so healthy (bacon) at the same time as something healthy (chard) they cancel eat other out. Yeah! That’s what get’s me through the day! Ha ha! Happy Sunday, Liren!

    Reply
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