- 1 tablespoon olive oil
- 4 slices bacon, chopped
- 3 bunches Swiss chard, stems sliced and leaves chopped (about 20 cups total), separated
- 4 cloves garlic, crushed
- 1/2 cup low-sodium chicken broth
- 1 tablespoon hot sauce
- Kosher salt and black pepper
- Heat the oil in a large pot over medium heat. Add the bacon and chard stems. Cook, stirring occasionally, until the bacon is browned and the stems are tender, 8 to 10 minutes. Gradually add the chard leaves and garlic. Cook, stirring, until the leaves are wilted, 5 to 7 minutes. Add the broth, hot sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the leaves are tender, 15 to 20 minutes.