Swiss Chard with Honey and Nuts

I must admit I did not cook today.  The recipe I am sharing is a side dish from last night.  We spent the afternoon with our niece in the hospital.  She is facing an unexpected challenge with leukemia.  It blindsided she and her family.  She has a wedding in the beginning of October, fabulous friends, an A+ attitude and a family that is rock strong.  Those things are overshadowing her fear of the roller coaster of the next few months.  All positive thoughts sent her way would be sincerely appreciated.
Health is a big factor in why I put a good deal of effort into cooking from scratch.  I try not to be all geeky and weird about pesticides and preservatives.  But, if I can put the effort into what we eat so we increase our odds of remaining healthy, I will take the time!  We have an abundance of Swiss Chard rolling in from the garden.  If you are not as familiar with Swiss Chard, think of it as a ramped up spinach.  It holds up better to cooking techniques better than spinach.  It keeps more of its body than how spinach can sort of disappear as it cooks. It is like a super green!


Swiss Chard with Honey and Nuts
printable recipe

2 heads of garlic
2 tsp. honey
1 tsp. plus 1 T. olive oil
3 T. butter
1/4 c. nuts such as pecans, almonds or pine nuts
2 bunches (almost 2 lbs.) Swiss Chard, stripped from the stems
sea salt and pepper

Preheat the oven to 350 degrees.
Cut the top off of the garlic heads, exposing the cloves.  Set in the center of a large square of aluminum foil. Drizzle over 1 tsp. of the honey and 1 tsp. oil.

Replace the tops.  Fold up the sides of the foil to make a package, crimping the top tight.

Bake until tender and golden, 40-45 minutes
When cool enough to handle, remove the garlic heads from the foil.  Pop the cloves out of their skins, trying to keep their shape in tact.

Add the remaining honey and 1 T. of oil and gently mix to coat.

Heat a large skillet.  Add the butter and nuts.

When they begin to sizzle and start to emit a toasty smell, add the Swiss Chard (you may have to do it in batches) .

Once all the chard is wilted, season with salt and pepper.  Cook for a few minutes until the liquid is cooked off.

Add the honey roasted garlic.  Fold gently to combine and serve immediately.