I’m due for a follow up on the last post, Chard Stem Hummus! What did I make with the de-stemmed leaves? Something unbelievably easy. Swiss Chard and Prosciutto over Polenta.
You probably already know that the chard leaves lend themselves to a wide range of recipes. The leaves show up in recipes calling for some tomato here, a few dried fruits and nuts there, a touch of vinegar, or perhaps a little cheese. Last week I enjoyed Chard, Caramelized Onion, and Gruyère Crepes; also easy and delicious. I recently finished skimming through the expansive the book Vegetable Literacy, by Deborah Madison. Deborah lists the following as good companions for chard:
My selected recipe is spot on with several of the recommendations. As for eggs, I’m not one of those people who thinks to reach for eggs as a dinner ingredient (besides in crepe and other batters or dough). However, in this recipe I can easily imagine the soft polenta replaced with soft scrambled eggs, served with some rustic toast on the side.
Swiss Chard and Prosciutto over Polenta
Adapted from Cooking Light on myrecipes.com
Scaled to serve 2
a few slices prosciutto or pancetta, about 1 ounce, cut or torn into 1/4-inch pieces
1 Tablespoon garlic, minced
3/4 Cup low-sodium chicken broth
1/2 Tablespoon fresh thyme, chopped
4 Cups Swiss chard leaves, coarsely chopped
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1 Cup prepared polenta, cooked from yellow cornmeal by following this recipe (scale down by at least half if feeding only 2 people) or freshly made instant polenta cooked according to package directions
1/8 cup (.5 ounce) Parmesan cheese, shaved
Head a large skillet over medium heat and spray with cooking spray or olive oil. Cook prosciutto about 10 minutes, until crisped. Removed the crispy pieces from pan and set aside.
Add garlic and stir into the drippings in the pan for about 30 seconds. Pour in broth and add thyme. Raise the stove temperature to bring the mixture to a boil. Allow to boil for about 5 minutes to reduce by half.