I love Swiss Chard, mostly because it is a member of the beet family and I love beets. I grow it every year in my garden, so I need lots of recipes using it. This is one I found through Williams-Sonoma. They call it a "wilted Salad", I call it really tasty.
Trim the chard ribs from the leaves and wash separately. Drain the leaves in a colander. Chop leaves into about 1 to
2 inch square pieces Cut the ribs into 1/2-inch pieces.
Bring a pot three-fourths full of salted water to a boil over high heat. Add the ribs and cook until tender, 5-7 minutes. Drain.
Saute bacon pieces in large fry pan until crisp. remove to paper towel and drain off all but 1 Tbsp fat.
Put the chopped leaves in the large fry pan with about 4 Tbsp water or broth. Place over medium heat, cover and cook, stirring once or twice, until they wilt, about 5 minutes. Uncover and continue to cook to evaporate any excess moisture. Stir in the cooked ribs, add garbanzo beans and remove from the heat.
In a small fry pan over medium-low heat, warm the olive oil and pine nuts. Toast the nuts, stirring often, until golden brown, about 3 minutes. Stir in the garlic and cook for 30 seconds to release its fragrance. Stir in lemon juice and brown sugar and 1 tsp salt.
Add the garlic mixture to the chard, and stir well to coat the chard evenly. Taste and add more salt and pepper, if needed.
Transfer to a serving dish. Serve warm, or at room temperature.