Keto Garlicky Swiss Chard with Spicy Capocollo
How to Make It
Step 1
Slice and wash the Swiss chard and have it ready to go into the pan. Preheat a large nonstick skillet over medium-high heat until the pan is hot. Add in the olive oil and swirl to coat. Add thinly sliced garlic cloves and cook them until they are crispy and browned. You may have to turn the heat down to medium-low as they are browning (it depends on how hot your skillet was before adding them in). Move them around with a heatproof spatula or wooden spoon to ensure even browning. Remove them with a slotted spoon to a small bowl and set aside.
Step 2
In the residual garlic oil, crisp the capocolla on both sides for 1-2 minutes. The meat will shrink and turn a darker color. You will want to brown them as much as possible without burning them to get them crispy. Once browned, remove them to a plate and allow them to cool so they will crisp.
Step 3
Add in the washed chard and cook until wilted. Sprinkle on the sea salt and stir to distribute the salt. You will want to cook the greens until they are just wilted to retain texture (they will continue to cook more in the serving bowl).
Step 4
Place the greens in a bowl and top with toasted garlic, and crumble the capocollo over the top. Serve immediately.
Ingredients
- Extra Virgin Olive Oil – 1 tablespoon
- Garlic, Fresh – 5 clove
- Hot Capocollo by Boar’s Head – 2 ounce
- Swiss Chard Raw – 1 pound
- Salt, Ancient Fine Real Sea Salt by Redmond – ¼ tsp