Ingredients:

  • 4 oz thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 lbs Swiss chard, stems removed and chopped, leaves sliced into 2-inch ribbons
  • 1/2 cup low-sodium vegetable broth
  • 1 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1 tbsp balsamic vinegar

Instructions:

  1. Separate the stems from the leaves. Chop the stems into 1/4-inch pieces and slice the leaves into wide ribbons; keep them in separate piles.
  2. Fry diced bacon in a large skillet until crisp and browned. Add butter and sliced onions, cooking over medium heat until the onions are translucent.
  3. Stir in the chopped chard stems and cook for 4–5 minutes until they soften and begin to brown.
  4. Add the minced garlic and red pepper flakes, stirring for 60 seconds until fragrant.
  5. Add the chard leaves in batches, tossing with tongs until they begin to wilt.
  6. Pour in the broth and salt. Reduce heat to low, cover with a lid, and simmer for 5–7 minutes until leaves are velvety and tender.
  7. Remove the lid and stir in the balsamic vinegar to brighten the flavor before serving.