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Rainbow Chard with Bacon and Almonds

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  1. 3 slices of bacon, cut crosswise 1/2 inch thick
  2. 1 small onion, halved and thinly sliced lengthwise
  3. 1 pound rainbow chard—stems trimmed and cut crosswise 1/2 inch thick, leaves cut crosswise 1 inch thick
  4. 2 teaspoons red wine vinegar
  5. Kosher salt and freshly ground pepper
  6. 3 tablespoons coarsely chopped roasted, salted almonds
  1. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain the bacon on paper towels. Add the onions and chard stems to the skillet and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
  2. Add the chard leaves to the skillet and cook over moderate heat, stirring a few times, until the leaves are wilted, about 5 minutes. Stir in the vinegar and cook for1 minute. Stir in the almonds and the bacon. Season with salt and pepper and serve.
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