swiss chard with goat cheese walnuts & cranberries

I've been serving swiss chard with slivered garlic, fresh lemon juice and a drizzle of olive oil for a while, and wanted to mix it up. Turns out you can use a popular salad combination of goat cheese, walnuts and dried cranberries - who knew?

Grocery list: rainbow or red swiss chard, goat cheese, handful of chopped walnuts, handful of dried cranberries, olive oil.



Chop and toast the walnuts over medium flame, stirring frequently to prevent burning, for a few minutes. Remove from heat.



Remove the stems from the chard and cut into bite size pieces. Saute in olive oil over medium high heat until they just begin to soften, then add the cranberries.



Chop the chard leaves then add to the pan with about 1/4 cup water (pan will be overflowing, but the chard will cook down significantly). Keep moving the chard around so the uncooked leaves on top get moved to the bottom. The water will evaporate as well.



Sprinkle a little fresh goat cheese on top, followed by the toasted walnuts, then stir to mix. Season with salt and pepper.