Swiss Chard with Pancetta & Baby Turnips

• Kosher salt
• 1 bunch of baby turnips, tops removed
• Extra virgin olive oil
• 1/2 cup pancetta, cut into 1/4-inch dice
• 2 cloves garlic, smashed
• Pinch of crushed red pepper
• 1 bunch of Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch ribbons
• 1/2 cup chicken or veggie stock (see page 85)

1. Bring a medium pot of super-salty water to a boil.
2. How do you know if its super-salty?
3. TASTE IT!
4. Toss in the baby turnips, let the water come back to a boil, and cook until fork-tender, 8 to 10 minutes.
5. Drain the turnips and let cool.
6. When the turnips are cool enough to handle, use a clean kitchen towel to rub the skin off.
7. Cut into quarters and reserve.
8. Coat a large saute pan lightly with olive oil, add the pancetta, garlic, and red pepper, and bring to medium-high heat.
9. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch itit has fulfilled its garlic destiny!
10. When the pancetta becomes brown and crispy, add the turnips, chard stems, and stock and cook until the stock has mostly evaporated, 4 to 5 minutes.
11. Add the chard leaves and saute until just wilted.
12. Taste and adjust the seasoning as needed.

kosher salt, baby turnips, extra virgin olive oil, pancetta, garlic, red pepper, swiss chard, chicken

Taken from www.epicurious.com/recipes/food/views/swiss-chard-with-pancetta-baby-turnips-378200 (may not work)