Servings: 4 as a main course
I like red chard for its color, but green or rainbow may be used. Swiss chard bunches vary greatly in size from store to store and season to season. For this reason, I give the quantity in finished cuts. This dish can be served at room temperature or warm; it’s also excellent reheated at 375°F until warmed through, 8 to 10 minutes.
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I don't really like the baked ricotta on it. Maybe it's the lemon zest. Anyway, just not really worth the effort for the whole thing although the stuffing was good in the pan.
This is delicious. Lots of steps, but not hard if you pre-prep ingredients. I halved the recipe. The baked ricotta is a must - really good! Next time I'll make them ahead, then add crumbs and bake later. I'm lazy about using lots of dishes, so hand-chopped filling rather than using food processor and mixed ingredients in the dutch oven instead of dirtying more bowls.
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