Sautéed Chard with Pancetta

I subbed in bacon because...well...bacon beats pancetta and it's cheaper and it's what I had.  Otherwise, made to specs.  Really tasty and easy.  That said, the yield seems a bit off.  My two bunches came in at about .65 of a pound and yielded three servings of a little less than half a cup.  

Very delicious way to serve chard. I was looking for something seasonal besides the usual green beans or frozen vegetables to serve with a grilled rack of pork. This was a great side dish. The greens were cooked perfectly using this two-step method, and were nicely seasoned. I made two small changes: I used bacon as I had some left from another use. I also added a teaspoon of red wine vinegar (I was cooking this from memory, and apparently confused it with another recipe I had researched.) It was a really nice addition and I have added it to the ingredient list. I highly recommend this recipe for an often underused vegetable.