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.