- 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
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.