Directions

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.