1 bunch chard (about 12 leaves)
4 slices apple smoked bacon
1/4 cup cashews
1/2 cup red onion, sliced
1 clove garlic, sliced
salt and pepper to taste

Heat non-stick skillet or cast iron skillet over medium heat until hot. Add 4 slices bacon to crisp. Remove and set aside.

Wash and clean chard. Cut off small portion of the stems and discard. Now "de-rib" the chard to cut free the thick "rib" of the stem from the leaf. Cut the stems in inch long pieces. Tear the leafs into inch thick strips.

Use a paper towel to wick away excess bacon grease from the pan -- leaving only about 1/2 tablespoon in the pan. Add the red onion and cashews. Stir sparingly allowing the cashews to brown. Cook on medium for 4 minutes.

Add the garlic and chard "ribs" and cook for 2 minutes. Add the chard. This will cook down quickly. Stir often / cut the bacon into 1/4-inch strips on the horizontal. Sprinkle over the dish. Serve hot.

Serves 4 as a side dish or 2 as a main.

Submitted by: J. Vanderhoeven