Oysters Gratin With Chard, Pancetta & Capers

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2 cups stale, dry chunks of olive or country-style bread, enough to make 1/2 cup breadcrumbs

1 bunch Swiss chard

1 teaspoon coarse salt

2 tablespoons capers

2 tablespoons extra virgin olive oil

1 tablespoon heavy cream

1 teaspoon butter

1/2 teaspoon freshly ground pepper

12 small or medium oysters, or 6 large oysters, shucked

2 1/2 ounces pancetta or bacon, cut into 1/2-inch pieces, fried, and drained

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