I was able to grab a great bunch of red chard from Wegman's yesterday. It was like $2.39 for a good sized bunch. I forgot to factor in the time to clean it. Calphalon brazier, added 3oz. diced slab bacon. Filled sink with cold water. Cut bottom 1/2 inch of the stem. Cut into 3' sections, soaked and drained well. Added 1TBS virgin olive oil and small yellow onion, diced. After about 8 mins, onion browning, and bacon crisp. Added the chard in two batches about 3 mins apart. Took almost 30 mins on low flame. S&P and a touch garlic powder. Looked great. I thought it was just "ok". The other two said "woodsy flavor" and "earthy". It didn't seem worth the effort for such neutral flavor. Any ideas? Thanks.