<http://schema.org/recipeInstructions>
" Trim tough ends from chard stems. Remove leaves from stems. Rinse stems and cut into 1/2-inch pieces. Rinse leaves; tear or cut into large pieces. In a 12-inch nonstick skillet over medium heat, heat olive oil. Add bacon (if using) and cook until lightly browned, stirring frequently, about 5 minutes. Add onion, garlic, and red pepper flakes; cook, stirring frequently, until onion softens, about 3 minutes. Increase heat to medium-high and stir in 1/2 cup water, chard stems, currants, and 1/4 teaspoon salt; bring to boil; reduce heat slightly and simmer, covered, until stems soften, about 10 minutes. Add chard leaves, remaining 1/4 teaspoon salt, and pepper to skillet. Partially cover skillet; cook, stirring occasionally, until chard is tender, about 5 minutes. Add 1/4 cup water if chard becomes too dry. Serve warm or at room temperature."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a5596/red-swiss-chard-onions-currants-recipe/>