Braised Swiss Chard with Pancetta and Hot Sauce

There’s something so cozy about a pot of braised greens simmering away on the stove. This Braised Swiss Chard with Pancetta and Hot Sauce is hearty, tangy, and just the right amount of spicy. It makes the perfect side dish for roast chicken, grilled fish, or even tucked into a grain bowl. The best part? It’s a recipe that turns a humble bunch of greens into something truly crave-worthy.

What is Swiss Chard?

Swiss chard is a leafy green vegetable that belongs to the beet family. You’ll usually find it in two main varieties: rainbow chard (with colorful stems ranging from yellow to bright pink) and green or white chard (with pale stems and deep green leaves).

Flavor-wise, chard has an earthy, slightly bitter taste that mellows beautifully once it’s cooked. The stems are crunchy, similar to celery, while the leaves wilt down into a tender, silky texture. Because of that natural sturdiness, chard needs enough cooking time—if you rush it, the stems can stay tough and the leaves can taste grassy. When braised slowly, though, it transforms into something rich and savory, with just the right amount of tang from vinegar and a gentle kick from hot sauce.

Pancetta vs. Bacon: What’s the Difference?

This recipe traditionally calls for bacon, but I love swapping in pancetta for a more subtle, savory flavor.

• Bacon: Cured and smoked pork belly. Salty, smoky, and crispy once cooked.
• Pancetta: Italian cured pork belly that’s not smoked. It has a cleaner, pork-forward flavor with a delicate richness.

Both work beautifully here! If you want bold smoky notes, go with bacon. If you’d rather let the chard shine with a more mellow depth, pancetta is the way to go.

Ingredients

• 2 large bunches rainbow chard
• 2 tablespoons apple cider vinegar
• 2 tablespoons mild hot sauce
• 2 teaspoons light brown sugar
• 1 tablespoon vegetable oil
• 6 ounces pancetta (or bacon), finely chopped
• 1 large onion, chopped
• 8 garlic cloves, thinly sliced
• Kosher salt and freshly ground black pepper

directions

Step 1: Prep the chard

• Remove ribs and stems from the leaves. Cut stems in half lengthwise, then slice crosswise into 2-inch pieces; set aside. Tear leaves into large pieces; set aside separately.

Step 2: Make the sauce

• In a small bowl, whisk together vinegar, hot sauce, and brown sugar until sugar dissolves. Set aside.

Step 3: Build the flavor base

• Heat oil in a large pot over medium heat. Add pancetta (or bacon) and cook, stirring often, until lightly browned and crisp, 7–10 minutes.
• Stir in onion and cook until softened, 5–8 minutes.
• Add garlic and reserved chard stems, seasoning with salt and pepper. Cook until stems are crisp-tender, 7–10 minutes.

Step 4: Braise the greens

• Add chard leaves, a handful at a time, letting each batch wilt slightly before adding more.
• Pour in the prepared sauce and stir well to coat. Taste and adjust seasoning with more salt, pepper, or hot sauce if needed.

Serve warm as a hearty side dish!

Braised Swiss Chard as a side for mashed potatoes and FRIED CATFISH! MMM!

Recipe Tips

• Don’t skip the stems! They take a little longer to soften, but they add texture and a delicate sweetness.
• Cook long enough. Chard transforms with time. Give the stems 7–10 minutes to become tender before adding the leaves.
• Adjust the heat. A mild hot sauce works here, but if you like things spicier, swap in your favorite hot sauce for an extra kick.