Soak the cranberries in the red wine.
Heat the EVOO in a large, deep skillet over medium-high heat. Add the bacon and crisp for 3-4 minutes. Add the onion and garlic and cook for 3-4 minutes to soften. Add the red chard and wilt, 2-3 minutes.
Season the greens with salt, pepper and nutmeg. Stir in the cranberries and wine. Cook for 1 minute, then add in the stock and simmer for a few minutes to combine the flavors.