Swiss Chard with Pancetta & Baby Turnips

Name: Swiss Chard with Pancetta & Baby Turnips
Yield: serves: 4
Ingredients: Kosher salt; 1 bunch of baby turnips, tops removed; Extra virgin olive oil; 1/2 cup pancetta, cut into 1/4-inch dice; 2 cloves garlic, smashed; Pinch of crushed red pepper; 1 bunch of Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch ribbons; 1/2 cup chicken or veggie stock (see page 85)

December 9, 2011

As a kid I remember my grandmother talking about how much she loved Swiss chard, but the weird thing is, I never saw her eat it—ever. But she always had it in the garden and she attributed her good health, even in her old age, to eating Swiss chard. Coincidentally, her name was Gramma Green! I find Swiss chard to be one of the most interesting and delicious greens around. Here I use both the stems and the leaves and mix them with turnips. People give turnips a bad rap, but I think it’s just because they haven’t experienced them. I realize I’m combining two ingredients in this dish that people might not think of eating on their own, let alone together, but I’m on a mission to make Swiss chard and turnips popular. And if any dish with chard and turnips can turn you on, I’m betting this one can!

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