Heat a large skillet and add the coconut oil until melted and hot. Add the sliced onions and saute slowly until they start to caramelize then add the 1 teaspoon of sugar and the pine-nuts. Saute until the pine-nuts start to brown. Add the garlic, stir for about 3-4 minutes longer and then toss in the stems to the chard and stir another 3-4 minutes then add the chopped chard leaves, apple cider vinegar. Just saute this enough that the leaves start to wilt a little. Sprinkle in the salt, pepper and Parmesan, stir to mix and serve.