1. Wash hands with soap and water. Stack the chard leaves on top of each other and cut into long stripes about 1-inch wide. Set aside.

2. Put bacon in a frying pan and sauté over medium-low heat until crispy and brown. If using turkey bacon, sauté in 2-tablespoon canola or olive oil. Set the bacon on paper towels to drain and break into pieces and pour off all but 2 tablespoons fat from the pan.

3. Add the garlic slices and sauté over medium heat until soft. Do not brown. Remove the garlic and set aside.

4. Add olive oil and chard leaves to skillet and sauté until wilted, about 3 minutes. Add bacon and garlic, toss and season with salt and pepper.

Store leftovers in an airtight container in the refrigerator for up to four days.