• 2 bunches red Swiss chard (about 2 pounds)
• 1 tablespoon olive oil
• 3 slices bacon , diced (optional)
• 1 medium onion , chopped
• 4 cloves garlic , peeled, thinly sliced lengthwise
• Pinch red pepper flakes
• 1/4 cup dried currants
• 1/2 teaspoon salt
• Pinch freshly ground pepper

Trim tough ends from chard stems. Remove leaves from stems. Rinse stems and cut into 1/2-inch pieces. Rinse leaves; tear or cut into large pieces.

In a 12-inch nonstick skillet over medium heat, heat olive oil. Add bacon (if using) and cook until lightly browned, stirring frequently, about 5 minutes. Add onion, garlic, and red pepper flakes; cook, stirring frequently, until onion softens, about 3 minutes.

Increase heat to medium-high and stir in 1/2 cup water, chard stems, currants, and 1/4 teaspoon salt; bring to boil; reduce heat slightly and simmer, covered, until stems soften, about 10 minutes.

Add chard leaves, remaining 1/4 teaspoon salt, and pepper to skillet. Partially cover skillet; cook, stirring occasionally, until chard is tender, about 5 minutes. Add 1/4 cup water if chard becomes too dry. Serve warm or at room temperature.

121 calories (47% from fat); 6.5 g fat (2 g saturated, 3.5 g monounsaturated, 1 g polyunsaturated); 4 g protein; 13 g carbohydrates; 3 g fiber; 5 mg cholesterol; 88 mg calcium