Cook bacon in a deep skillet over medium heat until crispy. Remove from the grease, let cool, and chop. Reserve bacon grease in pan. 

Add the onion to the bacon grease over medium heat and cook for 4 minutes. 

Meanwhile, cut the stems off of the Swiss chard and chop them. Slice the leaves into ribbons. 

Add the garlic and chopped chard stems to the onions and cook for 8 more minutes. 

Add the leaves and cook for 5 more minutes. 

Add the chopped cooked bacon, cream, nutmeg, cheese, and cook on medium low heat until the liquid thickens enough to coat the greens. 

Stir in the butter until it melts. Add salt and pepper to taste. 

Serve alongside any main, I loved it with my sheet pan bass dish. Enjoy!