Rainbow Chard with Bacon and Almonds

Ingredients

• 3 slices of bacon
• cut crosswise 1/2 inch thick
• 1 small onion
• halved and thinly sliced lengthwise
• 1 pound rainbow chardstems trimmed and cut crosswise 1/2 inch thick
• leaves cut crosswise 1 inch thick
• 2 teaspoons red wine vinegar
• Kosher salt and freshly ground pepper
• 3 tablespoons coarsely chopped roasted
• salted almonds

Instructions

1. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes.
2. Drain the bacon on paper towels.
3. Add the onions and chard stems to the skillet and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
4. Add the chard leaves to the skillet and cook over moderate heat, stirring a few times, until the leaves are wilted, about 5 minutes.
5. Stir in the vinegar and cook for1 minute.
6. Stir in the almonds and the bacon.
7. Season with salt and pepper and serve.