Tangy green olives, sweet currants and creamy goat cheese turn chard into a sophisticated treat, just right paired with lamb chops.

Makes 6 servings, about 2/3 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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 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.

Nutrition bonus: Vitamin K (310% daily value), Vitamin A (100% dv), Vitamin C (25% dv), Magnesium (18% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat

TIP: Note: 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.

I fixed this for dinner as a vegetable side and it was delicious. My husband liked it very much. I will prepare it again. A good way to get in our greens. I served it with your Turkey Mini Meatloaves which were also excellent.

Anonymous, Massillon, OH