August 23rd, 2012
Swiss and/or rainbow chard, leaves and stems chopped separately
Onion, finely chopped
Garlic, finely chopped
Parmesan cheese, shredded
Nutmeg and freshly ground pepper
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