- 1 cup pancetta, cubed
- 2 shallots, halved lengthwise and sliced
- 4 heads rainbow chard, washed, torn, with stems intact (collards or other leafy greens may be substituted)
- 1 cup chicken stock
- Salt and pepper to taste
Heat the casserole over medium heat. Add pancetta and cook until it is browned, and the fat is rendered.
Add the shallots and cook until translucent. Add the chard and stir to coat well with the rendered fat, pancetta and shallot.
Pour in the chicken stock to cover the greens. Simmer over low heat until the chard is tender, about 10 – 15 minutes.
Season with salt and pepper, and serve warm.