Heat the olive oil in a large skillet over medium heat.
Cut the slice of bacon into small pieces and scatter across the bottom of the skillet.
While bacon begins to cook, peel and dice the onion. Add it to the bacon and stir to blend.
Next, prepare the rainbow chard. First, cut off the thick bottom stems and slice them like celery. Add them to the skillet and toss to blend.
Cut the chard leaves away from the remaining center stems, and throw the skinny center stems away. Rip the leaves into small pieces and rinse them through a salad spinner, if you have one. Otherwise, rinse them and pat them dry with a clean towel. Add the chopped leaves to the skillet and toss to blend.
Scatter the raisins over the top of the skillet and then add bone broth.
Cover skillet and turn heat to medium-low. Set timer for 7 minutes.
When timer goes off, stir everything in the skillet. The chard leaves will be starting to shrink at this point. Cover pan again and set timer for another 7 minutes.
When timer goes off this 2nd time, add a generous sprinkle of salt (and pepper if using). Toss to blend and taste. Add more if needed.
Keywords: paleo, aip, gaps, wahls, whole30, rainbow chard with bone broth and bacon