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.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.