6 tablespoons unsalted butter
3 tablespoons good balsamic vinegar
2 bunches chard
2 tablespoons kosher salt

Bring a pot of water to a boil. Melt butter in a small skillet over high heat. Let it cook until the white solids sink to the bottom of the pan and turn a light brown, about 5 minutes. Stir in the vinegar and cook for 30 seconds. Remove pan from the heat.

Add chard and salt to the boiling water. Cook for about 2 minutes. Remove chard and drain well in a colander. While still hot, place in a serving bowl and pour balsamic butter over chard. Serve immediately.