Swiss Chard with Spiced Butter and Ricotta is a dish that has been in rotation in my kitchen for a few years, ever since we started growing Swiss Chard. It’s one of Ron’s favorite dishes, so I make it a few times a year while the Swiss chard is in its glory. Creamy Fresh Ricotta and spiced butter pair so nicely, and really dress up the Swiss chard, as if the Swiss chard isn’t beautiful enough.
Swiss Chard with Spiced Butter and Fresh Ricotta
Servings: 4
Equipment
- small saucepan
- 12-inch (or larger) skillet
Ingredients
- 1 pound Swiss Chard (with leaves and stems) (approximately 12 cups chopped)
- 1 knob fresh ginger
- 6 T butter
- 2 t whole black peppercorns (plus ¼ teaspoon freshly ground)
- 1 t cumin
- 4 whole cloves
- 3 dried bay leaves
- 1 stick cinnamon
- 2 cups Fresh Ricotta
Instructions
- Prep the veg – Thinly slice the ginger, then mince enough of the ginger slices to yield 2 tablespoons. Wash and dry the Swiss chard. Separate the chard stems from the leaves. Chop the stems into ½ inch pieces. Stack the leaves and chop into 2 inch pieces.
- Make the spiced butter -Add the butter, peppercorns, cumin, cloves, bay leaves, ginger root slices, and cinnamon to a small sauté pan and sauté over medium heat until the butter browns at the edges, about 3 minutes. Strain the spiced butter through a fine-mesh sieve into your skillet, pressing on the solids to release all of the butter. Discard the spices and ginger.
- Sauté the greens in the spiced butter – Add the minced ginger and chard stems to the spiced butter and cook until the stems are softened. Then add the Swiss chard leaves, ½ teaspoon salt and the ground pepper, stirring to coat the greens with the butter. Cook until the greens are tender, about 3 minutes.
- Finish and Serve – Transfer the Swiss chard to a shallow platter, garnish with dollops of fresh ricotta, and serve immediately.
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