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1
Put the Swiss chard and the water in a medium pot.
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2
In a large nonstick frying pan, cook the bacon until crisp.
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3
Drain on paper towels.
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4
Pour off and reserve all but 1 tablespoon of the bacon fat, which you should leave in the pan.
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5
Put the pan with the one tablespoon of fat over moderately low heat.
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6
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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7
Add the garlic and cook, stirring, 30 seconds longer.
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8
Add the mixture to the Swiss chard.
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9
Bring the water to a simmer, cover, and cook over low heat until the greens are wilted and tender, about 5 minutes.
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10
Meanwhile, heat 2 tablespoons of the reserved bacon fat in the frying pan over moderately high heat.
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11
Season the turkey cutlets with 1/4 teaspoon of the salt and the pepper.
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12
Cook until just done, 1 to 2 minutes per side.
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13
Remove the cutlets from the pan so that they don't overcook.
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14
Remove the Swiss chard from the heat.
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15
Stir in the sour cream and the remaining 1/2 teaspoon salt.
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16
Remove the greens from the pot with a slotted spoon, leaving the sauce.
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17
Divide the greens among four plates.
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18
Top each pile of chard with a turkey cutlet.
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19
Spoon some of the sauce over the top and sprinkle with the bacon.
