Braised Rainbow Chard with Warm Pancetta Vinaigrette

Remove chard stems, and cut into 1/4-inch pieces. Wash and dry leaves; cut into 1-inch strips.

Heat oil in a large skillet over medium heat. Add stems, and sauté 1 minute. Add leaves and salt, and sauté 2 minutes or just until wilted. Remove from heat, and gently toss with either Warm Pancetta Vinaigrette or Orange-Pumpkin Seed Vinaigrette. Serve warm.