I grow Rainbow Swiss chard every year, for two reasons.
The first reason is that it is such a gorgeous element in the garden palette – the glowing golds, pinks, and magentas amidst the greens add a festive note. The seedlings are even gorgeous in the greenhouse. They emerge nearly fully-formed, but in miniature.
The main reason I grow it is so that I can make Swiss Chard with Spiced Butter and Fresh Ricotta, one of Ron’s favorite dishes.
I know that for many of us a recipe is just a suggestion, inspiration that we freely take where we will. But I implore you, please don’t be tempted to use commercially available ricotta cheese in this dish. It’s just not the same as Fresh Ricotta. Making the Fresh Ricotta is an extra step, for sure, but it makes all of the difference in this recipe. It’s creamy and lemony, and the perfect complement to the spicy butter-bathed greens.
Swiss Chard with Spiced Butter and Fresh Ricotta is great for entertaining, because you can do most of the prep in advance – making the ricotta, washing and trimming the chard, and infusing the butter. Or, if it’s summertime, you could just make the ricotta and infuse the butter in advance, then ask your guests to run out to the garden to harvest our dinner – Swiss chard. You don’t even have to tell them where to look – they can’t miss it in the garden.
Keeping it simple is good in either case – you could serve this dish with home-made ravioli, or with quinoa and a juicy, seared pork chop. The people around your table (your significant other, in any case) will want to kiss the cook!
Swiss Chard with Spiced Butter and Fresh Ricotta
Equipment
- small saucepan
- large skillet
Ingredients
SPICED BUTTER
- 6 tablespoons butter
- 2 teaspoons whole black peppercorns
- 1/2 teaspoon cumin
- 4 whole cloves
- 3 dried bay leaves
- 1 large knob of fresh ginger
- 1/2 stick cinnamon
CHARD AND RICOTTA
- 1 bunch Rainbow Swiss chard (stems and leaves, approximately 12 ounces)
- 1/4 t salt
- 1/8 teaspoon freshly ground pepper
- 1 cup Fresh Ricotta (see note)
Instructions
- Prep the Swiss chard and the ginger – Rinse the Swiss chard, then separate the leaves from the stems. Chop the stems, then chop the leaves. Slice the ginger. Mince one of the slices. Reserve.
- Infuse the spiced butter – Combine the butter, black peppercorns, cumin, cloves, bay leaves, ginger root slices, and cinnamon in a small saucepan over medium heat, and cook until the butter browns at the edges, about 3 minutes. Strain the spiced butter through a fine-mesh sieve into your large skillet, pressing on the solids to remove all of the butter. Discard the spices and ginger.
- Sauté the Swiss chard – Turn up the heat to high, and when hot, add the minced ginger, chopped Swiss chard stems, salt and ground pepper, stirring to coat the stems with the butter. Turn down the heat to medium and cook, stirring often, until tender, about 3 minutes. Add the chopped Swiss chard leaves, toss to coat, and sauté until the greens have softened.
- Garnish and Serve – Transfer the buttered greens mixture to a shallow platter, garnish with dollops of fresh ricotta and serve immediately.
Notes
SHOPPING NOTE: The garden has already been put to bed for the season, so I was forced to shop for Swiss chard this time. Typically I shop at BigY, and they have large lovely bouquets of Rainbow chard. But I was in Sturbridge, MA so I went to the Stop and Shop. I was dismayed to find that although they do sell Swiss chard, they cut off the stems, so all that they’re selling is a fist-sized bunch of shaggy chard leaves – for almost $5.00! What were they thinking? I had to take the long way home to swing by the BigY to purchase this lovely bunch of chard – for only $2.99.
