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1
Preheat the oven to 350 degrees F.
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2
Cut the top 1/2 inch off each head of garlic, exposing the cloves.
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3
Set the garlic in the center of a square of heavy aluminum foil.
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4
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.
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5
Bake until very tender and golden, 40 to 45 minutes.
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6
Transfer the baked garlic to a bowl, including all the juices in the foil pouch.
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7
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.
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8
Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.
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9
Heat a very wide skillet over medium heat, and add the butter and pine nuts.
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10
When they begin to sizzle and turn golden brown, add half of the Swiss chard.
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11
Cook, stirring, until the greens wilt, a minute or two.
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12
Add the remaining chard.
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13
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.
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14
Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.
