Crisp up 4 strips streaky bacon in a non-stick pan
Remove the bacon and set aside to rest on a paper towel or a baking rack. Do not discard the bacon grease. Once slightly cooled roughly chop the bacon.
Roughly chop 500 grams of chard (any type, the chef has used rainbow chard), separate the stems from the leaves.
Put the pan with the bacon grease back on the heat, and turn it up to high. Put the chard stems into the pan and sauté with 1 tablespoon black pepper and salt to taste for a minute.
Add 1 tablespoon garlic and 1 tablespoon butter and sauté for 30 seconds.
Add 2 tablespoons of water to steam through the stalks and then add the chard leaves, the chopped bacon and 1 tablespoon chilli flakes. Sauté for another minute and a half.
Turn off the heat. Squeeze in the lemon juice and add the zest and serve.
