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Steamed Chard w/ Balsamic Vinegar and Honey

Angela Demake

Stem chard (any color), rinse the leaves well, and drop them in a large pot of boiling water for about 5 minutes or until just tender. Drain rigorously and return to a warm pot to evaporate any moisture. In a small saucepan, combine 2 tablespoons each of balsamic vinegar and honey over low heat until warm. Pour the sauce over chard and toss with 3 tablespoons of lightly toasted pine nuts; salt and pepper to taste.