Wash the chard, trim off the stems, and blanch the leaves in boiling, salted water for 2 minutes.
Transfer to a colander and refresh with cold water. Drain well and squeeze by hand to remove as much water as possible. Cut the chard into thin slices.
Heat the bacon fat and toss the shredded greens in it to coat. Sauté gently until the greens are tender, about 10 minutes. Serve at once.
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