Tangy green olives, sweet currants and creamy goat cheese turn chard into a sophisticated treat, just right paired with lamb chops.
extra-virgin olive oil
chard, stems and leaves separated, chopped (see Note)
freshly ground pepper
chopped pitted green olives
crumbled goat cheese, (2 ounces)
Heat oil in a Dutch oven 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.
After washing the chard for these recipes
, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.
Calories 97, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 4 mg, Sodium 360 mg, Carbohydrate 10 g, Fiber 2 g, Protein 4 g, Potassium 504 mg. Daily Values: Vitamin A 100%, Vitamin C 25%. Exchanges: Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet