Creamed Greens 

2 tbsp honey

2 tbsp balsamic vinegar

2 tbsp olive oil

3-4 shallots, halved and sliced

4 garlic cloves, pressed or finely diced

1 tbsp calabrian chili paste

3 cups kale, stems removed, chopped

4 cups chard, stems removed, chopped

⅓ cup chicken broth

¼-½ cup heavy whipping cream 

Kosher salt and pepper to taste

In a small measuring cup, mix together the honey and balsamic until combined and add a little black pepper, set aside. Add the olive oil to a large pan and heat on medium. Once the oil is hot, add the shallots and a small pinch of salt. Cook until they are soft and starting to take on color. Add the garlic and chili paste and cook until the garlic is soft. Pour in the balsamic and honey and let it reduce by half or so (5-10 minutes). Add the kale and mix everything together. Once the kale is wilted, add in the chard, stirring to coat. Once the chard is wilted, add in the broth and cook for 7-10 minutes until everything is looking soft. Add in the cream and let simmer until the sauce is reduced to the consistency you want. Serve.