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prep time
10 min
cook time
8 min
ready time
18 min
Keto Garlicky Swiss Chard with Spicy Capocollo
Tasty, garlicky, tender Swiss Chard with spicy, crispy capocollo! Slices of garlic are toasted until crispy and fragrant in olive oil and then set aside. Thin slices of capocollo are crisped in the garlic oil. Finally, chopped and washed Swiss Chard is sauteed in garlic oil until wilted. The cooked Swiss Chard is plated and then topped with crispy, crumbled capocollo and the toasted garlic slices. You will love this simple low carb recipe!
Can I use other greens?
Yes! Feel free to use rainbow chard, kale, mustard greens, or collard greens. Be aware of cook times as kale and collard greens will take longer to cook.
Can I use other cured meats?
Yes, feel free to get creative and use other cured meats like salami, prosciutto, and more.
Serving suggestion
Serve these Keto Crispy Chicken Thighs on a nice bed of these greens https://www.carbmanager.com/recipe/keto-crispy-sheet-pan-chicken-thighs.
Net Carbs
3.6 g
Fiber
1.9 g
Total Carbs
5.5 g
Protein
5.8 g
Fats
7.2 g
97 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
18 min
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.
