1 bunch Swiss chard, stems and center ribs cut out and chopped, and leaves coarsely chopped separately
2 tablespoons olive oil, plus 2 teaspoons
1 tablespoon honey
3 tablespoons fresh blood orange juice
1/4 cup pecans, toasted and chopped
goat cheese, crumbled
1 blood orange, peeled and segmented
For the dressing, mix together 2 tablespoons olive oil, honey, and orange juice in a small bowl. Set aside.
In a medium skillet heat up 2 teaspoons of olive oil. Add the chard stems and centers and sauté until softened, 3-4 minutes. Add the leaves and pour half of the dressing over them. Sauté until leaves are wilted and tender, 2-3 minutes. Add the orange pieces and cook for a minute until warm.
Turn off the heat and add the rest of the dressing, tossing lightly to combine. Move chard to a bowl or plates and top with pecans and crumbled goat cheese to taste. Add a little pepper if desired.