Very nice way to serve swiss chard. I left out the bacon, personal preference. Also cut back on the olive oil, lovely flavour and it looked very pretty. I forgot to add the balsamic vinegar at the end, but it was delicious anyway. I will make it again, thanks for posting.
I think I died and went to heaven! I did make this into a complete meal by using a full cup of stock and soaking up the extra juices with bulgur wheat and adding some drained canned beans. Heavenly! I found my balsamic vinegar bottle emptied by my son, but wine vinegar perked it up just fine. Can't wait to do it again with balsamic. Two of us finished off the entire batch.
Mom and I made this and we thought it was only OK. We probably will not make it again. Our chard was a little strong in flavor and overpowering. Probably the intense heat we've been having in TN. We also did not need all that stock. With it, ours was too juicy. This would probably be delicious, in other circumstances.