1 medium orange or red bell pepper, seeded and cut into thin strips
Salt and freshly ground black pepper
2 to 3 tablespoons heavy cream
Rinse the Swiss chard under cool running water and pat dry thoroughly. Remove the entire stem from each leaf, then chop them into 1/2-inch pieces and set aside. Stack the leaves together and slice them crosswise into 1-inch ribbons. Set aside.
Cook the bacon in a large skillet over medium heat until lightly crisp, then drain off the fat, leaving about 1 tablespoon.
Add the onion to the pan and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and Swiss chard stems and continue to sauté until the stems are tender and the onion is beginning to caramelize, about 3 minutes longer. Add the bell pepper and continue cooking for 1 additional minute. Season to taste with salt and pepper.
Stir in the Swiss chard leaves and cook, stirring frequently, until the leaves are soft and wilted, 3 to 4 minutes. Taste and adjust the seasoning as needed, then drizzle with the cream and combine well. Serve immediately.