Tuscan Chard

I made this Tuscan chard dish using ingredients from a ribollita, a traditional Tuscan soup, but lighter for the season. How I did it:

1) Saute a few strips of bacon in a large pan and remove to drain on paper towel. Add olive oil to the bacon grease and saute a diced onion and a few cloves of minced garlic. Season with salt, pepper, and red pepper flakes. While they cook, roast cherry tomatoes on a sheet pan in the oven.
2) Wilt a large bunch of chard into the pan, adding chicken broth as needed. Take the rind of good quality parmesan and place in the broth so that the flavor melts in (I save these in the freezer after we've finished a block.) As liquid evaporates, mix in a can of (drained, rinsed) white beans.
3) Season the greens with a pinch of nutmeg, sage, and basil (preferably fresh.) When the broth has simmered off, add in chopped pieces of sundried tomatoes and put crumbled bacon back in. Add roasted cherry tomatoes and some cooked spinach tortellini (we had some leftover), and top with shaved parmesan and freshly ground pepper to taste.
4) Tear a few pieces of crusty bread and place around the edges to sop up the juices. Enjoy!