Red Swiss Chard with Pine Nuts and Prosciutto

Ingredients and Weight:

• 4 pounds Red Swiss Chard, stems removed and coarsely chopped
• 1/2 cup Pine Nuts
• 1/4 cup Olive Oil
• 1/4 cup thinly sliced Prosciutto, cut into 1-inch pieces
• 1/4 cup chopped Shallots
• 2 cloves Garlic, minced
• 1/4 cup Dry White Wine (optional)
• 1/4 cup Vegetable Broth
• 1/4 cup grated Parmesan Cheese
• Salt and freshly ground Black Pepper to taste

Preparation Time:

20 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat.
2. Add prosciutto and cook until crispy, about 5 minutes. Remove from skillet and set aside on a paper towel-lined plate.
3. Add shallots and garlic to the skillet and cook until softened, about 3 minutes.
4. Add chard, white wine (if using), and vegetable broth. Season with salt and pepper. Cover and cook until chard is wilted, about 10 minutes.
5. Stir in pine nuts and Parmesan cheese. Cook for another 2 minutes, or until pine nuts are toasted.
6. Top with crispy prosciutto before serving.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 15 grams
• Protein: 10 grams
• Carbohydrates: 25 grams
• Fiber: 5 grams

Dish Characteristics:

• Vibrant green color from the Red Swiss Chard
• Savory and salty flavor from the Prosciutto
• Nutty and slightly sweet flavor from the Pine Nuts
• Soft and tender texture of the chard
• Perfect side dish for roasted meats or fish

User Comments:

• "This dish is a beautiful and delicious way to celebrate greens. The Swiss chard is tender and flavorful, and the pine nuts and prosciutto add the perfect amount of crunch and saltiness."
• "I love how easy this dish is to make. It's a great weeknight meal that is still impressive enough for company."
• "This is my new favorite side dish. It's so versatile and goes well with so many different main courses."

Special Precautions and Tips:

• If you don't have dry white wine, you can substitute with chicken or vegetable broth.
• Be careful not to overcook the chard. It should be tender but still have a slight crunch.
• Serve immediately for the best flavor and texture.