Recipe courtesy of Amy Thielen
Save Recipe Print
1 hr 20 min
35 min
6 to 8 servings



Preheat the oven to 350 degrees F.

Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes.

Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.

Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining chard. Once all of the chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes.

Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Swiss Steak

Recipe courtesy of Alton Brown

Swiss Chard

Recipe courtesy of The Neelys

Pasta with Swiss Chard

Recipe courtesy of Food Network Kitchen

Sauteed Swiss Chard

Swiss Chard au Gratin

Recipe courtesy of Rachael Ray

Creamed Swiss Chard

Recipe courtesy of Cooking Channel

Garlicky Sauteed Swiss Chard

Recipe courtesy of Melissa d'Arabian

Sauteed Swiss Chard

Browse Reviews By Keyword

          Latest Stories