Remove from heat and transfer bacon or prosciutto to a paper towel lined plate.
Return oven safe pan or skillet to stovetop. Over medium low heat, add onions, garlic finely chopped chard and collard stems to the skillet. Stir frequently and cook until onions are soft and fragrant, about 5 to 8 minutes.
Stir in hot cherry peppers and pickle juice, then remove from heat.
Remove from oven, let cool slightly. Sprinkle with fresh chopped parsley and serve immediately.