Cook pancetta in a skillet over medium-high heat until browned; drain on paper towels, reserving 1 tablespoon drippings in skillet. Add shallot to pan, and sauté over medium-high heat until soft.
Add vinegar and wine, and cook 2 minutes, stirring to loosen particles from skillet. Add syrup, and stir over medium heat 1 minute. Remove pan from heat; add lemon juice and chives. Toss with braised chard, and top with pancetta.
Marcy Jimenez Hirte,
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