I used to dislike chard; I thought it was too bitter and potent for an everyday meal. However, I've recently learned that when prepared correctly it can be wonderfully delicious. In this seasonal side, the sometimes overbearing chard melds with tangy green olives, plump currants, and creamy goat cheese in order to create a very refined dish. Sound delicious? Get the recipe, just read more.
1 tablespoon extra-virgin olive oil
1 pound chard, stems and leaves separated, chopped (see Note)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped pitted green olives
1/4 cup currants
1/2 cup crumbled goat cheese (2 ounces)
- Heat oil in a Dutch oven (or heavy stock pot) over medium heat.
- Add chard stems, salt and pepper and cook, stirring often, until softened, 3 to 5 minutes.
- Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.
- Stir in olives and currants.
- Dot goat cheese over the top, cover and cook until the chard is tender and the cheese is melted, about 2 minutes more.
NUTRITION INFORMATION: Per serving: 97 calories; 5 g fat (2 g sat, 3 g mono); 4 mg cholesterol; 10 g carbohydrate; 4 g protein; 2 g fiber; 360 mg sodium; 504 mg potassium.