Braised Butternut Squash and Chard

4 slices bacon, nitrate free
2 tblsp. bacon fat
1 large yellow onion, chopped
2 tsp. minced garlic
1 cup chicken broth, organic free range
1 pound butternut squash, peeled and cubed (3 cups)
1 bunch Swiss chard, sliced into 1inch squares (8 cups)
1/4 cup heavy cream or full fat coconut milk

Cook the bacon until crisp in a large skillet. Set aside on a plate to cool. Over medium high heat, add the chopped onion to the bacon fat and saute until the onion softens. Add garlic and stir. Add cubed butternut squash stirring frequently for 2 minutes. Add chicken broth and crumble the bacon into the skillet, stir and cover. Turn heat down to medium low and simmer about ten minutes until squash becomes tender. Add the chard and stir. Continue simmering until chard is tender and most of the broth is absorbed. Add cream and heat but don't boil.

6 servings:
Cal 121, Fat 6.8, Carb 12.6, Fiber 1.9, Protein 3.6, Net Carbs 10.7