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Swiss Chard with Ricotta

Ingredients:
Olive oil
Swiss and/or rainbow chard, leaves and stems chopped separately
Onion, finely chopped
Garlic, finely chopped
Ricotta cheese
Parmesan cheese, shredded
Nutmeg and freshly ground pepper
Pine nuts
Polenta, prepared

Preparation:

Saute chard stems with onion and garlic in olive oil until soft. Add chard leaves and continue to cook 5-10 minutes. Stir in ricotta cheese and parmesan, season with nutmeg and freshly ground pepper, cook until just heated through. Top with a sprinkling of pine nuts and serve over polenta!

-Prepared with our help by Wendy with chard from the St. Lydia’s garden on August 12, 2012

Posted in: Garden, Recipes

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