CSA member Kathi Jones sent this recipe along.  She said that it is both easy and delicious, and incorporates goat cheese if you get a cheese share.  It sounds great.

1 bunch chard
2 onions
2 tablespoons olive oil
1 tsp butter
Salt to taste
1-2 tablespoons balsamic vinegar (or 2 teaspoons red wine vinegar)
5 oz. goat cheese, crumbled
3/4 cup pine nuts
1 lb penne noodles
1/2 cup white wine

Wash the chard, strip the leaves from the stems, and chop the leaves coarsely.  Sauté the onions in the oil and butter until they are soft and beginning to color.  Add the chard and toss it together with the onions until wilts and is tender, then turn off heat and mix in the salt and vinegar.  Toast the pine nuts in a skillet over medium heat until they begin to turn golden and fragrant.  Boil the penne until al dente.  Just before the pasta is ready, bring the chard mixture back to high heat and add the white wine.  Drain the pasta.  Add the crumbled cheese   to the hot chard mixture, along with the pasta, and mix it all together well.  Serve it with the pine nuts sprinkled on top.

 – The New Vegetarian Epicure