The surprise is the sweet heat with the bacon.
| 2 lg bunches | rainbow chard, washed and trimmed, leaving stems on |
| 2 T | white wine vinegar or fresh lemon juice |
| 2 T | mild hot sauce such as Cholula |
| 1 t | brown sugar |
| 1 T | canola oil |
| 6 rashers | bacon, finely chopped |
| 1 lg | onion, chopped |
| 8 cloves | garlic, thinly sliced |
| kosher salt, fresh-cracked black pepper |
Tear the leaves from the ribs and stems. Tear the leaves into large pieces. Cut the stems lengthwise and then cut into longish 2-inch or so pieces.
Mix the vinegar, hot sauce and sugar in a small bowl, stirring until sugar is dissolved. Reserve.
In a large pan, cook the bacon in the oil until just starting to crisp. Add the onion and cook, until softened, 5-8 minutes. Add the garlic and chard stems; season and cook, until the stems are crisp-tender, 7-10 minutes. Add the vinegar mixture. Add the chard leaves a handful at a time, letting them wilt slightly before adding more. Cook, turning the leaves with tongs until they are quite limp. Season if needed. Turn out into a large bowl.
Serves 6-8.