Creamy Swiss Chard with Olives

I didn't have what Bittman wanted me to put in my chard, but I had some similar stuff. Turned out pretty good!

Creamy Swiss Chard with Olives
A bunch of swiss chard (just enough so that your hand can go around the stems...barely)
1 shallot
Your favorite cooking oil (mine is coconut)
4 ounces goat cheese
4 ounces pitted black olives
sliced almonds or chopped walnuts to top

Wash and de-stem the chard, but save the stems. Cut the leaves into ribbons and chop the stems. Melt oil in large skillet over medium heat. Peel and chop the shallot and add to the oil. Stir it around as it browns, about 5 minutes. Add the chard stems and let them cook for two or three minutes before adding the leaves. Stir around a minute or so until the leaves begin to wilt. Cover the pan and remove it from the heat. Slice olives and add to pan with goat cheese. Give it a quick stir then re-cover the pan. After three or four minutes, remove the lid and stir well. The goat cheese will become a rich sauce and coat the leaves beautifully. Top with almonds or walnuts if you'd like.

This can be served hot, warm or even room temperature, but loses a lot once it's been chilled.

sounds good may try one day