Prep time: 15 minutes; cook: 10 minutes Chard Prep. Rinse well. Remove stems and spines. Cut leaves lengthwise into strips about 1/4-inch wide (makes about 2 cubs) Bring water to a boil and add vermicelli. Remove from heat; let stand for 5 minutes and drain. In a small bowl, stir together honey, 1/4 teaspoon oil, pepper flakes, 1/2 teaspoon fish sauce, 2 teaspoons rice vinegar and 1 teaspoon peanuts. Set aside. To prepare chard, warm remaining oil in a large skillet over medium heat; add greens and turn constantly until they begin to wilt. Add remaining fish sauce and vinegar; continue turning until greens are soft and dark green. Remove from heat. Place equal portions of vermicelli in 2 bowls, top with carrot, green onion and greens. Drizzle ssuce over dish and sprinkle with remaining peanuts. Per serving (2 cups): 333 Calories, 11% fat (4.1g); 84% carbs; 5% protein. >recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on 98Feb Notes: LUNCH MENU: This salad, an orange, iced tea. Ethel W. Brennan is a food writer and cookbook author; occasionally she writes/edits for the San Francisco Chrinicle. Recipe by: Ethel W. Brennan for SHAPE Posted to EAT-LF Digest by KitPATh on Feb 16, 1998