Chard with Shallots, Pancetta And Walnuts

• 2 slices pancetta 1 1/2 ounces, diced
• 2 medium shallots thinly sliced
• 1 pound chard stems leaves separated, chopped
• 1 teaspoon thyme chopped fresh
• 1/4 cup water
• 1 tablespoon lemon juice
• 2 tablespoons walnuts chopped, toasted
• 1/4 teaspoon black pepper freshly ground

1. Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes.
2. Using a slotted spoon, transfer to a plate lined with paper towels.
3. Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes.
4. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes.
5. Cover and cook until tender, 2 to 4 minutes more.
6. Remove from the heat; stir in the pancetta, walnuts and pepper.

shallots, chard stems, thyme, water, lemon juice, walnuts, black pepper

Taken from recipeland.com/recipe/v/chard-shallots-pancetta-walnuts-48889 (may not work)