<http://schema.org/recipeInstructions>
" Remove stems from chard and cut into 2-inch lengths; tear leaves into large pieces. Set aside separately. Cook bacon in a 6-quart pot over medium heat, until fat is rendered and bacon is crisp, 6 minutes. Remove bacon with slotted spoon to paper towel to drain. Pour off fat from pot and reserve. Spoon 1 tablespoon of bacon fat back into pot; add olive oil, carrots, onion, and garlic; saut\u00E9 over medium heat 5 minutes, until carrots are crisp-tender. Add chard stems; continue to saut\u00E9 until stems are tender, about 2 minutes longer. Remove mixture to a bowl. Spoon another 1 tablespoon bacon fat into pot. Raise heat to high; add chard leaves and cook, tossing with tongs, until all leaves are wilted. Saut\u00E9 3 minutes, or until just tender; add carrot mixture, salt, and pepper. Saut\u00E9 mixture 1 minute longer or until heated through. Transfer to a serving bowl. Top with bacon."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a26191/sauteed-swiss-chard-smoked-bacon-4147/>