In a large skillet, heat
1 tablespoon olive oil, add
1 large onion, minced (optional) When translucent, add
1 lb greens (chard, kale, collards) heavy stems removed, washed and chopped. Sauté until tender, but still bright green. Blend in:
¼ to ½ cup chopped, pitted olives. Any pungent olive will do
¼ cup currants
salt and pepper to taste. Then top with
½ cup crumbled goat cheese. Continue to cook until cheese melts.
Toasted nuts (pretty much anything but peanuts) make a nice topping for this dish.