Chard with Green Olives, Currants & Goat Cheese

December 2006

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

"I love the combination of flavors between the chard, currants and olives, plus the fact that the entire chard, stems and all, get used. A hit at potlucks and homemade dinners, too. And it's super-healthy. "
Chard with Green Olives, Currants & Goat Cheese

Makes: 6 servings, about 2/3 cup each

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Total Time:


  • 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.

Tips & Notes

  • 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.


Per serving: 97 calories; 5 g fat (2 g sat, 3 g mono); 4 mg cholesterol; 10 g carbohydrates; 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).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

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Recipe Categories

Ease of Preparation
Total Time
30 minutes or less
Preparation/ Technique

Type of Dish
Side dish, vegetable
December 2006
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