For the chard with bacon, first heat the oven to 225° Celsius.
Wash the bell bell pepper, cut into pieces, and cook in a little water until soft.
Chop the bell pepper in a food processor to a puree, pass through a sieve. Mix with salt, yogurt, juice of one lemon and pepper.
Wash chard, dice stems, pluck leaves.
Coarsely chop bacon and onions, finely dice garlic.
Blanch chard stems in boiling hot salted water for 5 minutes, add leaves for 1 minute. Drain everything in a sieve and let cool.
Clean mushrooms, cut into slices, fry in oil and set aside.
Fry the bacon in a little oil, add the onions and garlic. Add the chard to the bacon and onions in the frying pan and cook briefly until the chard collapses.
Place almond balls or core chains on a baking sheet and bake in the oven for about 20 minutes.
Sprinkle the chard with the bacon and mushrooms, serve with the almond balls and the paprika-yogurt dip.