Prep: 1. Mince shallot. 2. Remove stems from Swiss chard and slice stems into 1/2 inch pieces. Roughly chop Swiss chard leaves. Make: 1. In a small bowl, whisk together vinegar, honey, tomato paste and chile flakes. Set aside. 2. Heat oil in a large skillet over medium-high heat. Add shallot and sauté for 1 minute, until translucent. Add chard stems to pan and sauté for about 1 minute. Add chard leaves, stir and continue to cook for another 2 minutes. Season with salt and pepper and pour mixture into a bowl. 3. Return pan to heat and pour tomato paste mixture into pan. Stir well and allow liquid to reduce for about 30 to 60 seconds so that it thickens a little. 4. Toss Swiss chard with with sauce and serve.