What do *you* do with Swiss Chard?

We love swiss chard, it's often compared to spinach, but you can't eat it raw; it is a heartier green than spinach, although not as hearty as kale. Anyway, whenever I see an interesting recipe for this great veggie, I jump on it! This one is from the Canterbury Farmer's Market, via an article I read in our local paper, the Hippo. The original recipe included directions for a cornmeal pizza dough crust, but I'm lazy, and usually rely on Boboli or any good quality pre-baked crust...) For a vegetarian version, simply omit the bacon.

Swiss Chard and Ricotta Pizza

Pre-heat your oven (or in this weather, your grill!) to 450 degrees f.

1 bunch Swiss chard (about 12 ounces)
4 slices of bacon, cut into 3/4 squares
4 garlic cloves, thinly sliced
salt/pepper to taste
1 cup ricotta cheese
1/2 cup grated Parmesan
1/2 cup grated mozzarella (or use those cute little bocaccini(sp)
1 tsp. red pepper flakes
2 Boboli crusts. (or just one, and keep 1/2 of the toppings for another meal, like us... we will have it for lunch on 6" pita rounds tomorrow!)

1. Strip the swiss chard leaves from the stems. Chop stems, and tear leaves; set aside.
2. In a medium skillet on medium heat, cook bacon until just beginning to brown. Remove and drain. Pour off all but 2 TBSP of bacon fat from the skillet.
3. Add the garlic, cook and cook until golden, 2-3 minutes. Add the chard stems, and cook 8-10 minutes until softened (I added a few tablespoons of beer (the chef likes beer!) to deglaze the pan and help soften the stems. Then add the leaves, and cook another 5-8 minutes with the skillet covered, stirring occasionally.

To Make the Pizza.

Divide all the topping ingredients in half, using each half on top of the 2 crusts.
First, spread the chard evenly over the crusts
Next, "dollop" small amounts of the ricotta (use a teaspoon) evenly over the chard.
Next, sprinkle the parmesan, and then the mozzarella.
Finally, sprinkle the chopped bacon, and then sprinkle with hot pepper flakes to taste.

Bake 15 minutes in 450 oven (or wicked hot grill)

Let set for a couple of minutes before cutting.
Makes 8 slices total, 4 servings.