Braised Rainbow Chard with Warm Pancetta Vinaigrette

Ingredients

• 2 tablespoons olive oil 
• 4 servings orange-pumpkin seed vinaigrette 
• 4 servings orange-pumpkin seed vinaigrette 
• 1 pinch salt 
• 2 pounds swiss chard such as rainbow or bright lights

Equipment

• frying pan

Directions

1. Remove chard stems, and cut into 1/4-inch pieces. Wash and dry leaves; cut into 1-inch strips.
2. Heat oil in a large skillet over medium heat.
3. Add stems, and saut 1 minute.
4. Add leaves and salt, and saut 2 minutes or just until wilted.
5. Remove from heat, and gently toss with either Warm Pancetta Vinaigrette or Orange-Pumpkin Seed Vinaigrette.
6. Serve warm.