Spicy Leeks And Rainbow Chard

• 4 slices Thick-cut Bacon, Cut Into Lardon (Small Strips)
• 12 leaves Swiss Or Rainbow Chard (8-inch Lengths), Stems And Leaves Chopped Separately
• 4 Baby Leeks (1/2-inch Diameter), Cut Into 1/4-inch Rings
• Kosher Salt To Taste
• 1 Tablespoon Sriracha
• 1/2 teaspoons Red Wine Vinegar

1. In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.
2. Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes. Add sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings. Add chard leaves that have been cut into ribbons; stir for about a minute until leaves wilt.
3. Return cooked bacon to the pan. Add Sriracha and red wine vinegar and stir well. Serve immediately.

bacon, chard, leeks, kosher salt, sriracha, red wine vinegar

Taken from tastykitchen.com/recipes/sidedishes/spicy-leeks-and-rainbow-chard/ (may not work)