Another recipe from my new favorite cookbook, Greens and Grains by Molly Watson. After planting swiss chard in our garden, it is quickly becoming my favorite green. I love the crinkly leaves with their buttery texture, the beautiful rainbow colored stems and the unique flavor.
As I mentioned in my last post, I get bored of cooking down greens with butter and lemon (although that is SO tasty). This recipe is a very unique and incredibly tasty way to eat swiss chard. The ricotta cheese mixed with the garlic is reminiscent of lasagna, but with the swiss chard reminds me over a delicious, garlicky creamed spinach. It’s a great gluten free casserole and is definitely worth a try! I altered it a bit by not adding the pancetta and adding in an onion. I also used the entire container of ricotta cheese, which I think is a little more than a cup.
While cutting up the chard, try to keep the stems separate from the greens to cook those down a little bit before baking so they won’t be super crunchy. When cutting any green, I like to make a neat stack of each leaf on top of the other and then I roll them up like a sleeping bag. Then I cut the greens into ribbons. It makes everything easy!
This can be served as a main dish with a side salad or some bread or can be served as a side along some roasted chicken or soup.
Swiss chard and farro ricotta bake
Prep time: 10 minutes
Cook time: 40 minutes
1 cup dry farro
1 medium yellow onion, diced
4 cloves garlic, minced
2 large bunches swiss chard, cut into ribbons, stems diced and kept separate
salt and pepper
1/4 tsp ground nutmeg
1 cup (or whole 16 oz. container) ricotta cheese
1/2 cup parmesan cheese
Turn on the oven broiler to heat up.
Add the farro to a pot, cover with about an inch of water and boil for about 30 minutes or until tender. Drain and set aside.
Cook the onion in some olive oil in a large pan until soft, about 7 minutes. Add the garlic and chard stems, cooking for about 3 more minutes. Add the greens, cooking until wilted about 2 minutes. Add the nutmeg and mix.
Add the farro and ricotta cheese (if you pan is big enough; if not transfer to a large bowl) and mix until combined. Transfer to a baking dish, cover with parmesan cheese and heat under the broiler until the parmesan is toasty and starts to turn brown.