1/2 cup bacon, cut into dice or batons
1 tbsp olive oil
2 small shallots, thinly sliced
1/2 head cabbage, shredded
1 bunch chard, trimmed and shredded
Salt and pepper
2 tbsp water
In a wok, brown the bacon, remove and drain on a paper towel. Remove all but 1 tablespoon of bacon fat, then add the olive oil.
Briefly soften the shallots in the wok, then add the cabbage and chard, stir frying for about 2 minutes. Sprinkle on some cumin seed, salt and pepper, add the water, then cover and steam for 5 minutes. Stir in the bacon and serve.