Cook your grain of choice. This can be an excellent make-ahead meal if you cook a large pot of grains at the beginning of the week and assemble your bowl when ready to eat. Follow package directions.
Set a large pot of water to boil. Salt your water and add 2 tablespoon vinegar if desired. Once boiling, reduce temperature to a simmer, about 200°F. Add the eggs and let cook for 3-4 minutes for a perfect soft poached egg. Remove from the water with a slotted spoon, place in an ice bath if desired and then set on a paper towel to rest. Season with salt and pepper to taste.
Meanwhile, in a large skillet, add olive oil over medium low to medium heat, add smashed garlic and the Swiss chard stems and let cook until garlic is barely golden, 2-3 minutes. Continue to break apart the garlic with a wooden spoon as you continue cooking. If you would like your stems more tender, add the stems 4-5 minutes before adding the garlic.
Add the Swiss chard leaves and dill and cook until tender, 6-8 minutes, watching to ensure the garlic does not get too dark. Season the greens with salt and pepper to taste.
Add the apple cider vinegar and let the flavors combine, 2-3 minutes.
Assemble your bowl. Add ½-1 cup grain of choice. Top with Swiss chard, egg and 2 tablespoons goat cheese per bowl. This bowl is fantastic with a little extra acid. For me, a generous dash of Louisiana hot sauce is perfect. If you are not a fan of heat, try a squeeze of fresh lemon juice.