1/2 cup dried sweetened cranberries
1 cup red wine
2 tablespoons extra virgin olive oil (EVOO)
4 slices bacon, chopped
1 red onion, thinly sliced
2 tablespoons garlic, chopped
2 medium bundles red Swiss chard
Salt and freshly ground black pepper
Freshly grated nutmeg
1 cup turkey or chicken stock
Soak the cranberries in the red wine.
Heat the EVOO in a large, deep skillet over medium-high heat. Add the bacon and crisp for 3-4 minutes. Add the onion and garlic and cook for 3-4 minutes to soften. Add the red chard and wilt, 2-3 minutes. Season the greens with salt, pepper and nutmeg. Stir in the cranberries and wine. Cook for 1 minute, then add in the stock and simmer for a few minutes to combine the flavors.