Slow Cooked Southern Greens in Cashew Macadamia Sauce
1 or two bunches of red chard

1/3 cup + 1 tbsp cashew macademia butter
3 tbsp vegetable broth
1 tbsp honey
1/2 tsp black salt
2 tbsp vinegar of choice
1 clove garlic
1/4 tsp smoked paprika or chipotle pepper (to taste)

Cut spine out of your greens, and wash the leaves. Cut them into bite size strips.

Bring your water to a boil in a pot and then put your greens in the pot, in stages if necessary. They will all fit, though! You dont have to worry about being careful- just smoosh your greens in there. Then cover your greens and lower the temperature to a simmer for 45 minutes up to 2 hours. (No, im not kidding.) 45 minutes is probably fine for chard- the really tough greens like mustard greens or collards take a long time to get the desired buttery melty texture.

While your greens are simmering, combine sauce ingredients in a blender or food processor and process into a sauce.

When greens are done, drain them and put them in a pretty serving dish. Pour your sauce over them and serve.

There may be extra sauce, thats ok, you can get greedy with it or reserve some for another snack- say, a small package of rice noodles with peanut sauce and fresh chopped veggies?)