- Heat oil in a Dutch oven over medium heat.
- Add chard stems(leaves separated, chopped) , salt and pepper and cook, stirring often, until softened, 3 to 5 minutes.
- Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.
- Stir in chopped pitted green olives and red currants.
- Dot goat cheese over the top, cover and cook until the chard is tender and the cheese is melted, about 2 minutes more.
- Serve fresh immediately.