Chard with Bacon and Mustard Sauce
Serves 4

4 slices lean, pepper-back bacon, chopped in 1-inch pieces
1 small onion, chopped
1 teaspoon fresh marjoram or 1/4 teaspoon dried marjoram
2 leaves sage, shredded, or 1/4 teaspoon dried sage
1 tablespoon red wine or cider vinegar
1 tablespoon mustard (herb, stone ground or any sharp variety)
8 cups Swiss chard, shredded

In a large saucepan, cook bacon over medium-high heat until golden but still soft. Remove bacon pieces to drain on a paper towel.

Add the onion and herbs to the pan and cook, stirring often, over medium heat until onion is pale golden (about 10 minutes).

Add wine or vinegar and deglaze pan, stirring to loosen any stuck bits.

Add mustard and stir until smooth. Bring sauce to a gentle boil over medium-high heat, add chard on top of sauce and cover tightly.

Reduce heat to medium and cook, covered for 3 to 4 minutes, until chard is limp. Stir chard into sauce and serve at once, garnished with bacon.