1 large bunch red Swiss chard, stalks trimmed, leaves sliced
3 tablespoons red wine vinegar
1 16-ounce can or jar julienned beets, drained
Directions
Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to drippings and sauté until tender, about 5 minutes. Add chard and cook until tender, stirring frequently, about 6 minutes. Add vinegar and stir 1 minute. Remove from heat. Mix in bacon and beets. Season generously with salt and pepper.
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