Instructions

1. Strip the chard leaves from the stems. Chop the stems into 1/2-inch pieces and cut the leaves into 1-inch ribbons. Wash well and reserve separately.
2. Pour 1 tablespoon of the olive oil into a 10-inch straight-sided pan, add the bacon, and place over medium heat. Cook, stirring with a wooden spoon until the bacon becomes crispy, about 3 to 4 minutes. Add the shallot and garlic and cook another 3 minutes or until the shallots are soft and fragrant. Increase the heat to high and add the chopped chard stems. Cook for 1 minute. Add the chopped chard leaves and the salt and stir until they begin to wilt. Add the vermouth and the grapes. Stir gently then cover and cook for 2 minutes. Uncover the pan and continue to cook over high heat until most of the liquid has evaporated and just a small amount remains, another 3 minutes. Keep warm.
3. In a small sautee pan, combine the bread crumbs, curry powder, 1 teaspoon of olive oil, and a pinch of salt. Place over medium heat and cook, stirring often with a rubber spatula, until the bread crumbs are golden brown and fragrant.
4. Spoon the braised chard into a serving bowl and sprinkle with the bread crumbs.