This dish is very pretty if you use the rainbow Swiss chard, otherwise green chard is fine.

375 grams (12-ounce bunch) Swiss Chard

2 tablespoons olive oil

30 grams (1 ounce) pancetta, diced

1/2 cup chopped onions

1 tablespoon chopped garlic

1/2 teaspoon grated lemon rind

Salt to taste

Remove ribs and stems from Swiss chard leaves. Chop ribs and stems, and cut leaves into ½-inch-wide ribbons.

Bring a large pot of salted water to a boil over high heat. Add chopped stalks and boil for 1 minute. Add leaves and boil for 1 minute longer or until leaves are wilted and stalks are tender. Drain and reserve.

Heat olive oil in a frying pan over medium heat. Fry pancetta for 30 seconds or until beginning to crisp. Add onions and garlic and fry for 2 minutes or until garlic is golden and onion is softened. Add reserved Swiss chard and grated lemon rind and cook for 2 minutes or until flavours are combined. Season with salt to taste.