Adapted from Food52 recipe:
Sauté the chard stems in the olive oil and a little salt until they start to break down, about 6 to 8 minutes.
Add the stock and wine and let them cook down for about 5 to 6 minutes, then add the chard leaves. Once they have wilted, add the vinegar and honey.
Let it cook down until the liquid has mostly evaporated and the chard is soft. You can add some toasted pine nuts over the top if you want some added crunch.