Simple Sundays | Swiss Chard with Pancetta, Corn and Cannelini Beans
Swiss Chard with Pancetta, Corn and Cannelini Beans is a hearty side dish that pairs well with a savory pork chop, a light pan-roasted fish fillet, roast chicken—just about anything!
Swiss Chard with Pancetta, Corn and Cannelini Beans is a hearty side dish that pairs well with a savory pork chop, a light pan-roasted fish fillet, roast chicken—just about anything!
I walked under a ladder last Wednesday.
When it comes to superstitions, I tend to scoff at them. After all, we have a lovable black cat, and umbrellas in the house make for awesome kid forts. I’ve broken a few mirrors in my day, and stepped on many cracks in the sidewalk, for that matter.
But I paused, for perhaps a millisecond, before plowing forward and under that ladder. My heart sank to my stomach as soon as I emerged on the other side.
“What if?” I wondered.
And then I shook it off.
So far so good. I did have a bit of good luck last week, at least in the kitchen.
Swiss Chard with Pancetta
I took two huge bunches of Swiss chard and sautéed them in garlic and pancetta. I swirled them in the pan with sweet corn and creamy beans. It came together beautifully – the perfect side dish…for everything. Swiss Chard with Pancetta, Corn and Cannelini Beans went so well with some roasted fish we had that night, and with some seared chicken the next. It was even lovely all on its own, for a light lunch.
I think I can stop worrying about that ladder now.
What about you? Are you superstitious?
More Vegetable Side Dishes to Try
Baked Cauliflower Parmesan
Swiss Chard with Orzo, Cannellini Beans and Pancetta
Butternut Squash Scalloped Potatoes (Vegan)
Broccoli Risotto
Honey-Spice Glazed Carrots
Maple Cinnamon Hasselback Delicata Squash
Swiss Chard with Pancetta, Corn and Cannelini Beans
Ingredients
- 1 tablespoon olive oil
- 6 oz diced pancetta
- 2 cloves garlic
- 2 large bunches Swiss chard leaves removed from stems and roughly chopped
- kosher salt
- freshly ground black pepper
- 1 cup corn kernels
- 1 can cannelini beans (15 oz)
- 1/4 cup chicken broth
Instructions
- In a deep sided saute pan, heat the olive oil over medium-high 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 corn, cannelini beans, and chicken broth, and adjust the seasoning with salt and pepper. Transfer to a serving bowl and serve immediately.
Nutrition
Comments
COOKBOOK
Hi
I am not familiar with pancetta. Please describe. Thanks. Can’t wait to try this.
L.
Hi Lynda! Pancetta is an Italian bacon – you can find it at most grocery stores, either as a slab at the butcher counter, or prepared. If you have a Trader Joe’s near you, I like that they have diced pancetta available, which is great for this recipe.
Hi Liren,
I’m Nona. I bumped into your blog just today. I checked out the recipes and I find them inspiring–great recipe ideas–but if I were to cook them I’d have a few subs done because I’m a vegetarian and most of your ingredients are not locally available here. For instance instead of swiss chard which we don’t have here in the Philippines, may be I’d have camote leaves or something, but the idea of mixing corn and beans and greens in one dish looks good! Are you part Filipino?
I’ll be checking out your blog from now on. Thanks for sharing this recipe. Regards to you and your family.
You can visit my blog http://nonas-cooking.blogspot.com
This dish looks so delicious and healthy as well. I love the mixture of greens and beans…great choices for flavor. Thanks for sharing!
Very interesting blog. Alot of blogs I these days don’t really provide anything that I’m interested in.I would like more information about this, because it is very nice., Thanks for sharing.
Lovely dish, Liren and luv the use of the pancetta with the beans and chard to pick up the flavors! ;)
We grew swiss chard for the first time this year and I have a ton! Definitely trying this and . . regarding your question: I’m not superstitious. . I do try to be careful but that’s about it! great recipe, Liren!
This is a great recipe for a delicious weeknight meal. Love the added pancetta – I bet it adds an incredibly salty and smoky flavour to the greens. I have to recreate the recipe!
This look delicious. So Autumnal