Spicy Leeks and Rainbow Chard

In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.

Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes. Add sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings. Add chard leaves that have been cut into ribbons; stir for about a minute until leaves wilt.

Return cooked bacon to the pan. Add Sriracha and red wine vinegar and stir well. Serve immediately.