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I don’t know about you, but when it comes to cooking dinner, I find it can be verrrry easy to find a few go-to meals and then hit replay on them over and over and over again. Which isn’t totally a bad thing! But I always love trying/ finding new recipes, too. It’s good to switch it up and not get stuck in a dinner rut.
This simple swiss chard, pancetta, and white bean stir fry is here to help if you want to shake your dinner menu up, too 🙂
Swiss chard is 100% the star of this show! This meal features both its leafy greens, as well as its vibrant red stalks. This was my first time experimenting with the stalks, and they came out so tender and flavor packed I know I’ll be making up for lost time all Winter long.
This meal also features PANCETTA! I love pancetta because it adds such great flavor to a meal without weighing it down and making it a “heavy-in-your-belly” kind of dish. WIN.
And then there are the white beans, chili flakes, and GARLIC! Lots and lots of garlic.
It all gets “stir fried” in a skillet (with olive oil and just a touch of vinegar!) and then quickly tossed with brown rice and/or quinoa. I used one of those mixed bags they sell at Trader Joe’s, but any variety you like will work just fine.
This 20 minute meal features bold flavors, lots of texture, and is one of those dinners that tastes just as good cold for tomorrows lunch. I pack our lunches everyday, so I love that!
Happy Monday, friends! Let’s make this a great week 🙂
Swiss Chard, Pancetta, and White Bean Stir Fry
Ingredients
- Serves 2-4
- 4 ounces diced pancetta
- 1 bunch Swiss Chard, stems and leaves separated; stems trimmed
- 1/4 cup + 2 tablespoons olive oil, divided
- 8 cloves garlic, 4 smashed and peeled and 4 peeled and minced
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon chili flakes
- (1) 15.5 ounce can Cannellini beans
- 1 cup white or brown rice or quinoa, cooked according to package instructions
- Salt to taste
Instructions
- Remove the stems from the chard leaves. Chop the stems in half lengthwise, then into 2 inch pieces. Roughly chop the leaves.
- Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and pancetta and cook for 4-5 minutes, or until crispy and golden brown. Carefully remove pancetta from the pan using a slotted spoon, and transfer to a paper towel lined plate; set aside.
- Add another 2 tablespoons of olive to the skillet and keeping it over medium-high heat add the 4 smashed garlic cloves. Cook for 1-2 minutes, or until the garlic is a light golden brown, then remove and discard the garlic. Add the stems of the chard to the garlic oil, sprinkle with a little salt, and cook for 5 minutes. Add the vinegar and cook for another 1-2 minutes, or until the stems are shiny and tender, then transfer to a clean plate.
- Add remaining oil and garlic to the pan, cook for 1 minute, then add chili flakes and chard leaves. Cook for 1 minute, then add the beans, stems, and pancetta back to the pan. Cook for another minute, then toss in cooked rice/ quinoa, cooking for 1-2 minutes more before removing from heat. Add salt to taste, then serve at once.
I am also guilty of cooking the same few dinners over and over, I can’t wait to add this one to the list it looks delicious!
It is really great, Jenny! I hope it becomes a favorite for you too 🙂
this is my kind of chard-full dinner! It’s my favorite leafy green. I blame the hot pink stalks.
This is a gorgeous meal, love the color! Now I just have to figure out how to say “Swiss Chard” in French so I can go find some at the market…
You had me at “lots and lots of garlic.” Sounds delicious and unique!
This sounds amazing and I love the idea of white beans in a stir fry. Hoping for some chard in my next CSA now 🙂
That looks so good! Perfect meal 🙂