SWISS CHARD AND RICOTTA DUMPLINGS

Swiss Chard and Ricotta Dumplings

• PREP: 15 mins

• COOK: 15 mins

• READY IN: 40 mins

from: The Farmers' Cookbook by Julia Shanks and Brett Grohsgal

Ingredients

• 1 pound chard swiss chard or spinach, enough to make 1 1/3 cups cooked

• 1 tablespoon Olive Oil

• 2-3 garlic cloves chopped

• 1 cup ricotta drained in a sieve if watery

• 1/2 cup parmesan cheese

• 2 eggs

• 1/2 cup flour

• 1 lemon zested

• pinch nutmeg

• salt and pepper to taste

Instructions

1. Wash the green well in a sink full of water. Drain and remove any thick stems.
   

2. Heat a large skillet over high heat. Add olive oil and garlic. When garlic becomes fragrant, add greens. Cook for 3-5 minutes or until wilted.
   

3. Remove greens and place in a colander. Let cool.
   

4. Divide the greens in three parts, and squeeze to remove excess liquid. Reserve the liquid to add to sauce.
   

5. Coarsely chop the greens and put in food processor. Add the ricotta, Parmesan, eggs, 1 teaspoon salt, lemon zest and nutmeg. Process to form a smooth paste.
   

6. Fold in flour.
   

7. Bring a large pot of water to boil. Season generously with salt.
   

8. Transfer paste to a pastry bag with a large tip or a plastic bag with a ½ inch corner cut off. Pipe out ½ inch dumplings. (Alternatively, use two spoons to form dumplings and drop into the water. )
   

9. Poach 8-9 dumplings at a time, for 2-3 minutes or until they float to the surface.
   

10. Transfer with a slotted spoon to a large baking dish.
    

11. Preheat oven to 400 degrees. Drizzle dumplings with melted butter or tomato or meat sauce and sprinkle with grated cheese. Bake for 10-15 minutes or until lightly browned and cheese has melted.