2 bunches chard, cleaned
6 slices thick-cut bacon, cut into matchsticks
2 tablespoons Butter Olive Oil
2 small onions, sliced
¼ cup Red Barrel Aged Wine Vinegar
Salt and pepper to taste
Remove stems from chard. Chop leaves and slice stems, then set aside. In a large pot or skillet with a lid, cook bacon until crispy. Remove bacon and most of the fat, leaving about 1 tablespoon in pan. Chop bacon and set aside. Add Butter Olive Oil to bacon fat in pan and sauté onions and chard stems until soft, about 5 minutes. Add greens, Red Barrel Aged Wine Vinegar, and 1 cup water. Cover and cook for 5 minutes. Stir in chopped bacon and season with salt and pepper.