Swiss Chard With Pancetta

• 2 tablespoons extra-virgin olive oil
• 2 ounces pancetta, finely diced
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon chopped rosemary
• 1 1/2 pounds Swiss chard or rainbow chard, stems and inner ribs cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
• Salt and freshly ground pepper
• 1 1/2 teaspoons red wine vinegar

1. Heat the oil in a large, deep skillet.
2. Add the pancetta, garlic and rosemary and cook over moderately high heat until the garlic is softened, about 2 minutes.
3. Add the chard stems and cook, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes.
4. Add the chard leaves, season with salt and pepper and cook, tossing, until wilted, about 5 minutes.
5. Stir in the vinegar, toss to coat and serve.

extravirgin olive oil, pancetta, garlic, rosemary, swiss chard, salt, red wine vinegar

Taken from www.foodandwine.com/recipes/swiss-chard-with-pancetta (may not work)