Servings: 4 or more
Don’t let the Swiss chard fool you; there’s very little that’s healthy about this dish from Portland, Oregon, chef Christopher Israel. But who cares about healthy? What you get if you make this is a bowlful of green-flecked, cheesy dumplings swimming in a pool of butter. It’s also a fun dish to make because so much of it is based on your own sense of touch. Be sure to drain the ricotta cheese overnight before you start the dumplings (if you don’t, the dumplings will require more flour, and they’ll be heavier).
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The 2 Tbs salt is WAY off. I thought it seemed like a lot, and it was. Whole batch went in the garbage. Recipe needs to be updated.
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