This warm Tuscan salad is delicious and perfect for any season. I really love to make it when the chard is abundant in the garden. It is healthy, hearty and satisfying. It’s deep rich flavors will keep you coming back for more!

THe recipe

THE INGREDIENTS -

12 to 16 oz Rainbow chard - washed and chopped*
Extra virgin olive oil
2 ounces pancetta - diced small
1 clove garlic - minced or pressed
1 small shallot - finely chopped
1 can garbanzo beans - rinsed and drained
Salt and pepper

Tear or cut the stems from the leaves and cut them into approx 1/2” to 1” inch pieces - set aside. Coarsely chop the leaves. Keep the stems and leaves separate.
Heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp and browned, about 3 minutes. Stir in the shallot and garlic and cook, stirring often, until they soften, about 2 minutes.

3. Add the chard stems and garbanzo beans and cook, stirring occasionally, until the stems soften - about 4 to 5 minutes. Stir in the leaves a handful at a time until wilted. Cover and cook, stirring occasionally, until the chard is tender, about 5 minutes. Season with salt and pepper as desired. Serve and enjoy!