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Chard with Green Olives, Currants and Goat Cheese

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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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings, about 2/3 cup each
  • Nutrition Info
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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)


  1. 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.
  2. 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.