Cook the Book: Cool Chard with Peppery Ricotta

20111107-178504-cool-chard-with-peppery-ricotta-primary

Course Side Dishes Prep Time 15m Total Time 15m

Ingredients in this Recipe

1 1/2 cups fresh ricotta, preferably sheep’s milk ricotta, drained
1/2 teaspoon freshly grated nutmeg
1/4 cup red wine vinegar
3 pounds red or white Swiss chard, leaves sliced into ½ inch wide ribbons
3 tablespoons freshly cracked black pepper
6 tablespoons extra virgin olive oil
Salt

Recipe Preparation

See Full Recipe at Serious Eats

Comments

Serious Eats

See all 7,310 recipes
seriouseats.com

Users Who Saved this Recipe

Be the first to save this recipe.

Similar to this Recipe

Chipotle Cornbread

Cookstr

(0)
Spirited Cooking: Bourbon Glazed Carrots

Serious Eats

(0)
Roasted Asparagus with Balsamic Soy B...

Steamy Kitchen

(1) (0)