Swiss Chard with Honey-Roasted Peanuts

Cook bacon in a large Dutch oven or pot over medium heat, stirring often, about 7 minutes, or until crisp and fat is rendered. Remove bacon pieces from pot with slotted spoon; drain on paper towel and reserve.

Add oil to bacon drippings in pot; add garlic and chard stems. Cook 4 minutes, stirring often, or until garlic is softened and stems are crisp-tender. Add chard leaves and wine; cook on medium-high heat, tossing until chard is wilted and tender and wine has cooked off and evaporated, about 4 to 6 minutes. Stir in peanuts, salt, and pepper. Transfer to a serving bowl with slotted spoon. Top with reserved crisp bacon bits.