Swiss Chard with Bacon and Garlic

Prepare chard by separating the tender green leaves from the stems, keeping both parts. Slice stems crosswise into 1/2-inch thick slices; slice tender leaves crosswise into 3/4-inch thick strips. Keep separate.

In a large skillet over medium-high heat, saute bacon until your desired level of doneness. I like it to stay a little on the chewy side. Lower heat and remove bacon from pan; reserve. Add garlic and crushed red pepper flakes to the bacon drippings that are left over in the pan; stir for about 30 seconds, or until you can smell the garlic. Immediately add the chopped stems and water to the pan. Increase heat back to medium-high and stir frequently until most of the water evaporates. Add the sliced leaves to the pan and stir constantly for about a minute until the color deepens and the leaves wilt a little.

Remove from heat and add the reserved bacon and red wine vinegar, stirring well to combine. Taste and add salt and pepper if needed. Serve immediately.