- Yield: 4 Servings
- Total Time: 45 Minutes
- Kosher salt
- 1 bunch of baby turnips, tops removed
- Extra virgin olive oil
- ½ cup pancetta, cut into ¼-inch dice
- 2 cloves garlic, smashed
- Pinch of crushed red pepper
- 1 bunch of Swiss chard, stems removed and cut into ½-inch lengths, leaves cut into 1-inch ribbons
- ½ cup chicken or veggie stock
How to Make It
- Bring a medium pot of super-salty water to a boil. Taste it! Toss in the baby turnips, let the water come back to a boil, and cook until fork-tender, 8 to 10 minutes. Drain the turnips and let cool.
- When the turnips are cool enough to handle, use a clean kitchen towel to rub the skin off. Cut into quarters and reserve.
- Coat a large sauté pan lightly with olive oil, add the pancetta, garlic, and red pepper, and bring to medium-high heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it it has fulfilled its garlic destiny!
- 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.
- Add the chard leaves and sauté until just wilted. Taste and adjust the seasoning as needed.