Today's #CIEditorsPick: Sautéed Swiss Chard with Pancetta and Caramelized Shallots. The key to mastering sautéed #Swisschard is to get the stems to finish cooking at the same time as the leaves. In our recipe, we slice the stems thin on the bias so that they cook quickly and evenly. Sautéing the stems first over relatively high heat provides a desirable tender-crisp texture and lightly caramelized flavor that acts as a foil to the tender leaves, which are added later in two stages. For access to the #recipe (free for today), click the link in our bio, and don’t forget to tag your photos with #CooksIllustrated along the way!