I large bunch chard
1 large bag of baby spinach
I tablespoon olive oil
4 oz. diced pancetta 3 garlic cloves, peeled and minced
¾ teaspoon Resilient spice blend
Juice of ¼ of a lemon
Fresh-cracked black pepper
Pinch of crushed red pepper flakes
Rinse and dry the greens. Remove the large stems from the chard and coarsely chop the leaves into bite-size pieces.
Heat the oil in a large skillet over medium heat. Add pancetta and cook, stirring occasionally, until crisp. Using a slotted spoon, remove pancetta from the skillet and set aside.
Add the garlic to the skillet, and cook for one minute.
Add chard and spinach in small batches, and sauté until the greens are tender and just wilted .
Stir in Resilient spice blend, lemon juice and cooked pancetta.
Season with kosher salt, fresh-cracked black pepper and crushed red pepper flakes.
Any combination of greens will work in this recipe. Try kale, mustard greens, arugula or broccoli rabe. Just keep in mind that some greens cook more quickly than others. Make this a vegetarian dish by simply removing the Pancetta and adding your preferred additions like crispy tofu or extra veggies.
If you don’t have pancetta on hand, you can substitute bacon or prosciutto.
Triangular Traded Spices, an Atlanta-based boutique spice company from acclaimed chef Cleophus Hethington, honors the diversity of the African diaspora and its communities through its thoughtfully sourced, small-batch, organic and unabashedly bold handcrafted spice blends. At Triangular Traded Spices, we believe that while pure ingredients speak for themselves, fresh, vibrant, high-quality spice blends bring them to life. We developed our Triangular Traded Spice blends to show you — the home cook — just how essential our seasonings are to transforming your own dishes. Check out the FAQ page for more information.