High Protein/Lo Carbers...Recipes and info

Jesse · 04-29-2015, 02:56 PM

I love kale too. I mostly juice it, but I do love kale chips!

Orema · 05-04-2015, 11:31 AM

Had something similar to this recently and it was scrumptious.

Chard with Shallots, Pancetta and Walnuts

Description:
For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.

Ingredients:
2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)
2 medium shallots, thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts, toasted (see Tip)
1/4 teaspoon freshly ground pepper

Preparation:

Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.

Tips: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted.
To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Note: After washing the chard, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

Jesse · 05-04-2015, 06:21 PM

Sounds good, Orema! I might try it.

Quote:

Originally Posted by Orema

Had something similar to this recently and it was scrumptious.

Chard with Shallots, Pancetta and Walnuts

Description:
For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.

Ingredients:
2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)
2 medium shallots, thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts, toasted (see Tip)
1/4 teaspoon freshly ground pepper

Preparation:

Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.

Tips: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted.
To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Note: After washing the chard, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

04-29-2015, 02:56 PM	#1
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,780 Times in 3,940 Posts Rep Power: 21474857	I love kale too. I mostly juice it, but I do love kale chips! __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

05-04-2015, 11:31 AM	#2
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file and sometimes a sinner. Join Date: Dec 2013 Location: Cottage of Content Posts: 13,725 My Photo Gallery Thanks: 41,495 Thanked 34,764 Times in 8,975 Posts Rep Power: 21474861	Chard with Shallots, Pancetta and Walnuts Had something similar to this recently and it was scrumptious. Chard with Shallots, Pancetta and Walnuts Description: For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard. Ingredients: 2 thin slices pancetta, (1 1/2 ounces), diced (see Tip) 2 medium shallots, thinly sliced 1 pound chard, stems and leaves separated, chopped (see Note) 1 teaspoon chopped fresh thyme 1/4 cup water 1 tablespoon lemon juice 2 tablespoons chopped walnuts, toasted (see Tip) 1/4 teaspoon freshly ground pepper Preparation: Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper. Tips: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted. To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Note: After washing the chard, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.