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oldtimeydave
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Sweat the bacon and then cook shallots and leeks until softened and beginning to brown lightly.
Add garlic, dried peppers and chard stems and cook for 2 minutes.
Add chopped greens, give them a good stir, and sauté until they begin to soften.
Pour in chicken stock and add cranberry beans.
Bring to a boil then reduce to low and add the sautéed mushrooms; allow to simmer until the greens are tender, about 8 minutes.
Remove the red peppers and stir in juice from one lemon and the minced sage.
Serve immediately. Pass Parmesan at the table.