2 bunches of rainbow chard
1 medium onion
4 large garlic cloves
1 pack grass-fed bacon
1 tsp italian seasoning
coconut oil, lard or duck fat
salt and pepper to taste
Peel and mince the garlic (let it sit on the counter for about 10 minutes, for maximum health benefits)
Wash the chard and dry and cut the stem off the leaves. Cut the leaves into thin ribbon like strips and cut the stem into bite-size pieces. Keep them separate.
Peel and chop the onion
Cut bacon into thin strips or bite-size and cook for 2-3 minutes.
Add the chopped onion to the pan and allow to cook until translucent. If there isn't enough bacon fat, you can add 1-2 tsp coconut oil, lard or duck fat
Add garlic, chard stems and Italian seasoning and saute for 2-3 minutes
Add the chopped chard leaves and cook until they are wilted and the stems are slightly softened.
I find that the bacon is salty enough and no added salt is needed, but feel free to add salt and pepper to it, if you prefer it that way.