Swiss chard and farro ricotta bake

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!

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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.

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Swiss chard and farro ricotta bake

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4-6

1 cup dry farro
Olive oil
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.

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