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.