Honey is a great flavoring for cooking, especially when paired with vinegar. A couple of examples.
Beets - Take beets that have been cooked just long enough to skin. Skin them and cut them in bite-sized chunks or slices. Cook them covered about 10 minutes of so in apple, apricot, peach, orange or whatever juice. Add vinegar and honey and cook uncovered another 10 minutes. You might need to stir to keep them form sticking though I usually have enough liquid that is not a big problem. Serve. Depending in how many beets I cook, the proportions are 1 cup of juice, 3 tablespoons of vinegar (I use apple cider vinegar) and 2 tablespoons of honey. Vary cooking times according to how well the beets are cooked when you skin them, which depends on size. Once the beets are cooked, you cna reduce this to create a nice sauce to pour over the beets.
Greens (Chard, kale, beet greens, spinach whatever) - Boil the greens until they are done. Meanwhile brown or soften (depending on your tastes) onion and garlic in a little oil. When the greens are cooked, put them in with the onions and garlic a bit at a time to keep them from clumping and stir. (I also add paprika at this time.) Once they are sort of dried out, stir in vinegar and honey, salt and pepper to taste.