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.