Cool Chard with Peppery Ricotta

Mario Batali, Simple Family Meals, HarperCollins 2011

Cool Chard with Peppery Ricotta

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    Cool Chard with Peppery Ricotta 1 1/2 cups fresh ricotta, drained
    3 pounds red or white Swiss chard, leaves sliced into 1/2-inch-wide ribbons 1/2 teaspoon freshely grated nutmeg
    6 tablespoons extra virgin olive oil 3 tablespoons freshly cracked black pepper
    1/4 cup red wine vinegar


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

       Bring 8 quarts of water to a boil in a large pasta pot. Set up a large ice bath nearby.

    • 2

      When the water comes to a boil, add 2 tablespoons salt. Drop the chard into the water and cook until tender, 7 to 8 minutes.

    • 3

      Drain the charg and plunge it into the ice bath. When it has cooled; drain it well. Place the chard between two platters and press them together very firmly to release the excess water. Place the chard in a large mixing bowl, add the oil and vinegar, and toss. Season lightly with salt, and set in a cool place or in the fridge.

    • 4

      Mix the ricotta, nutmeg, and black pepper in a bowl until well blended. Set aside.

    • 5

      When ready to serve, arrange the chard on a wide, flat platter and spoon 10 to 12 small dollops of the ricotta around it. Serve cool.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving