Garlic Sauteed Swiss Chard with Creamy Goat Cheese Polenta

This was a decadent tasting but relatively healthy lunch that I enjoyed immensely. The creamy polenta works well with the texture of the Swiss chard stems. The tangy flavor of the goat cheese compliments the slightly sweet, slightly acidic flavor of the balsamic. Both are balanced out by a generous helping of spicy crushed red pepper flakes and a healthy dose of garlic. As an added bonus, this dish is really pretty thanks to the colorful Swiss chard stems and bright green leaves. If you wanted to make this more substantial, a poached egg on top would be a welcome addition to the flavor party.

Garlic Sauteed Swiss Chard with Creamy Goat Cheese Polenta

Creamy Goat Cheese Polenta:

3 cups water

1 cup polenta

3 tbs. goat cheese

1/2 cup milk

Kosher salt and freshly cracked black pepper

In a medium saucepan, bring water to a boil. Whisk in polenta, and reduce heat to medium low. Whisking frequently, cook until polenta is cooked through and most of the water is evaporated, about 20 minutes. Add goat cheese and milk and whisk to combine. Cook another 5 minutes until milk is absorbed. Season to taste with salt and pepper.

Garlic Sauteed Swiss Chard:

1 bunch Swiss chard

3-4 cloves garlic, minced

1 medium spring onion, chopped

1 tbs. olive oil

1 tbs. butter

2 tsp. crushed red pepper flakes

1 tbs. balsamic vinegar

Kosher salt and freshly cracked black pepper

Prepare the Swiss chard for cooking by cutting off the tough ends of the stems. Line up the ends of the stems of the Swiss chard and cut every 2-3″ width wide. Set aside.

Heat olive oil and butter in a large saute pan over medium heat. Add onions and cook until soft and translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add Swiss chard and saute, stirring frequently, for 3-4 minutes or until tender. Add crushed red pepper flakes and balsamic vinegar. Cook another 30 seconds to one minute, until balsamic is mostly evaporated. Season to taste with salt and pepper. Serve Swiss chard over cooked polenta.