15 min.
Preparation time
Gaps: no
Total: 15 min.
Servings
Serve: 8 persons
Weight Per Serving: 237g
Price Per Serving: 1.21$
214kcal
Nutrition
Calories: 214kcal
Protein: 15.23%
Fat: 68.19%
Carbs: 16.58%
Ingredients
- 6 tablespoons olive oil extra virgin
- 1.5 cups ricotta cheese fresh drained
- 0.5 teaspoon nutmeg freshly grated
- 3 tablespoons pepper black
- 0.3 cup red wine vinegar
- 8 servings salt
- 3 pounds swiss chard white red sliced into ½-inch-wide ribbons
Equipment
Directions
- Bring 8 quarts of water to a boil in a large pasta pot. Set up a large ice bath nearby.
- 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.
- Drain the chard 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.
- Mix the ricotta, nutmeg, and black pepper in a bowl until well blended. Set aside.
- 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.
Nutrition Facts
Properties
Nutrition Score
23.952173932739%
Flavonoids
Nutrients percent of daily need