Swiss Chard

1. 1

   Slice the stems into 1-inch pieces and reserve.

2. 2

   Stack the chard leaves into a pile.

3. 3

   Roll together into a bundle and slice into 1/2-inch ribbons.

4. 4

   Heat the oil in a Dutch oven over medium heat.

5. 5

   Add the bacon and saute until browned, rendering the fat.

6. 6

   Add the onion and garlic and cook until translucent.

7. 7

   Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.

8. 8

   Begin to add the chard ribbons in batches.

9. 9

   Once the chard wilts down, add the next batch.

10. 10

    Stir occasionally until completely tender, about 5 minutes.

11. 11

    Add the balsamic vinegar and serve.

* Per serving · 4 servings · Values may vary.