Reviewed: May 17, 2012

I really enjoyed the combination of flavors in this recipe. Between the lime juice, the chard, and the goat cheese, it was a beautiful mix of taste. I served it over a small amount of rice pasta to make it a dinner. The flavors were a bit too strong for my BF (who prefers blander foods with lots of salt - go figure), but if you like all the ingredients seperately, try this and be pleasantly surprised!

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Reviewer:

wtrmlni

Reviewed: May 17, 2012

Really delicious. I was skeptical about how this would taste but my entire family enjoyed it very much. I didn't have any garlic on hand so i substituted a small shallot. It was great.

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janet

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Reviewed: Apr. 28, 2012

I skipped steps 3 & 4 and we put it in tortillas with Mexican cheese and it was delicious. The kids loved it as a burrito.

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Brandi

Reviewed: Apr. 19, 2012

Delicious! We added the whole carton of goat cheese, about 4 oz.

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staceylynn13

Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

I think the goat cheese that I got was a little too strong for my taste. Next time I make it I may use feta, that will give it some tang but I don't think it'll be as strong. It's a different taste but good.

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SandiH

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Reviewed: Feb. 12, 2012

This recipe was just okay, not great. I was excited because I love many of the ingredients, but it came out just tasting so-so. It was fine, but not good enough to repeat.

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Reviewer:

lisa.murakami

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 4, 2011

Great comfort food. Even M (I don't like greens) loved this and went back for seconds.

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Reviewer:

cyn

Reviewed: Oct. 25, 2011

This is a great recipe. I've used pinto, black and cannellini beans and I prefer the cannellini. I've added thawed frozen spinach when I didn't have much Swiss chard in the garden and it was still really good (though not as good as the original recipe). I serve over rice with hot sauce. It's good reheated, too.

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