Inspired by a dish from the Kitchen restaurant in Boulder, Colorado, this quick recipe incorporates pancetta--which, like other cured meats, is a classic partner for chard. Fresh chiles add a spicy bite.
Heat oil in a large pot over medium-high heat. Cook pancetta, stirring, until crispy, about 3 minutes. Add garlic, chiles, and chard stems and ribs and cook until slightly softened, about 4 minutes. Add chard leaves and pepper, cover pot, and cook until wilted, stirring occasionally, about 6 minutes.