Braised Swiss Chard With Bacon and Hot Sauce
['2 large bunches rainbow chard', '2 tablespoons apple cider vinegar', '2 tablespoons mild hot sauce', '2 teaspoons light brown sugar', '1 tablespoon vegetable oil', '6 ounces bacon, finely chopped', '1 large onion, chopped', '8 garlic cloves, thinly sliced', 'Kosher salt', 'freshly ground pepper']
Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7–10 minutes. Add onion and cook, stirring occasionally, until softened, 5–8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7–10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.
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