Cheesy Chard

1 bunch fresh chard (or spinach, beet greens, kale), washed
4 TBS. blue cheese, crumbled (or favorite goat cheese)
2 TBS. olive oil splash of balsamic vinegar
2 TBS. toasted walnuts salt and fresh ground pepper to taste

Chop greens. Sauté with olive oil over med-high heat for a few minutes until wilted. Stir and toss while cooking. Add balsamic vinegar, salt and pepper to taste. Garnish each serving with walnuts and cheese.