2 strips bacon or 1 Tbsp. any fat
1 onion, minced
1 clove garlic
1/2 to 1 tsp. red pepper flakes
2 sprigs oregano
3 Tbsp. vinegar
1 Tbsp. honey or sugar
salt to taste
2 bunches chard or any other green
1 cup or more of any beans, cooked
Rinse chard under cold water. Tear out stems and cut into chunks, then cut chard into strips.
Heat a large skillet. If using bacon, cut into small pieces and cook until crisp. Take bacon out of pan and reserve. If using fat, heat in large skillet. Add onion and chard stems to skillet and cook over low heat, stirring, until nicely browned. Press or mince garlic and stir into onions. Add spices, vinegar and honey and bring to a boil. Add chard leaves, cover, cook, covered, until chard is cooked to your taste. (Anywhere from 10 minutes for crisp-tender to 25 minutes for cooked-to-death). Stir in beans and heat through. Taste and add salt or pepper if needed.