Chard with Green Olives, Currants & Goat Cheese

[Guest guest]

Add this one to the greens collection. Of course I added red pepper

flakes, some roasted pine nuts, a handful of chopped vidalias, and 1/4

cup of roasted red pepper minced for color. Tossed it all with whole

wheat pasta. Thinking this would make a good ravioli stuffing. Anyone

have ideas on sauce ingrediants?

 

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Chard with Green Olives, Currants & Goat Cheese

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.

 

Yield: 6 servings, about 2/3 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Ease of preparation: Easy

 

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

 

Source: EatingWell Must Have Recipes

Formatted by Chupa Babi in MC: 12.01.06

 

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.

 

Tangy green olives, sweet currants and creamy goat cheese turn chard

into a sophisticated treat, just right paired with lamb chops.

 

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