1-2 bundles fresh Swiss chard
8-10 slices thick-cut bacon, chopped
1 Tbs. olive oil
1 1/2 Tbs. unsalted butter
1 Tbs. chopped garlic
1 lb. pasta such as Bertollini’s linguine, cooked al dente
Freshly grated Pecorino Romano cheese
4-6 farm-fresh eggs, poached
Thoroughly wash the chard leaves. Pull leaves from stems; discard stems. Stack leaves and chop into bite-size pieces.
(If chopped leaves still seem gritty, rinse in a colander to remove excess dirt.)
Heat a large skillet over medium-high heat. Cook the bacon until browned, about six minutes, and transfer to paper towels. Pour off bacon drippings. In the same skillet, heat the olive oil over medium-high heat. Add chopped chard leaves, mounding in pan and stirring with tongs as leaves cook down. Pull the leaves from the bottom to the top and add more to pan as room allows. Cook until all leaves are wilted, about three minutes. Reduce heat and add the butter, stirring until melted. Add the garlic and sauté for an additional two minutes. Return bacon to pan and add the pasta, stirring to coat. Season to taste with salt and pepper. Top each serving with freshly grated cheese and a poached egg.