2) Heat the extra-virgin olive oil in a large deep skillet over medium-high heat. Add streaky bacon and crisp 3 to 4 minutes. Add onion, garlic and cook 3 to 4 minutes to soften. Add red chard and wilt, 2 to 3 minutes. Season greens with salt, pepper and nutmeg.
3) Stir in cranberries and wine. Cook for 1 minute then add in stock and simmer a few minutes to combine flavours.