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Swiss Chard with Ricotta

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


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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