With a little bitter and a load of sweet, this recipe for Swiss Chard reserves its place at the table. Couldn’t resist picking up a bunch of colorful, leafy chard at the market? Try my sweet and simple variation on chard.

Sweetest Swiss Chard

One bunch Swiss chard, rinsed, ends trimmed, chopped 

3 cloves garlic, diced

2 tablespoons olive oil

1/3 cup pomegranate juice

1/3 cup dried cranberries

dash of salt

twist of black pepper

1/2 cup crumbled goat cheese

Heat olive oil over medium heat, add garlic and chopped chard. Cook and stir two minutes. Add pomegranate juice and dried cranberries. Cover and simmer over medium heat two minutes. Remove from heat. Top with crumbled goat cheese. Serve and savor. (For a nut-friendly version, fold in 1/3 cup toasted pine nuts.) 

Yield: six servings