SWISS CHARD BUNDLES WITH SUN DRIED TOMATO AND RICOTTA FILLING
This inventive appetizer has comfort food appeal with creamy ricotta and warm pine nuts used as a filling for folded Swiss chard leaves that serve as edible holders.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside.
- Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside.
- Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside.
- In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool.
- Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine.
- Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.
- Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.
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Rao Mzhar
[email protected]I would love to try this recipe with different fillings. I think it would be great with spinach, feta cheese, or even ground beef.
melissa jeb
[email protected]I used vegan ricotta cheese in this recipe and it turned out great. It was a delicious and healthy way to enjoy these bundles.
Rasedul Hasan
[email protected]I'm not a huge fan of sun-dried tomatoes, but I really enjoyed them in this dish. They added a nice tangy flavor.
Rabin Bisokarma
[email protected]These bundles were a great way to try something new. I had never had Swiss chard before, but I really enjoyed it.
Samsul Hoque
[email protected]The bundles were a bit too time-consuming to make. I would look for a simpler recipe next time.
Matthais Miller
[email protected]The bundles were a bit bland. I would add more herbs and spices next time.
Zafar Swati
[email protected]The bundles were a bit too oily for my liking. I would drain the sun-dried tomatoes before using them next time.
Abraham Belachew
[email protected]These bundles were a bit too salty for my taste. I would use less salt next time.
Saizo FF
[email protected]I love the way the chard bundles look. They're so colorful and inviting.
arif haslo
[email protected]These bundles were delicious! I will definitely be making them again.
Md Sonamoni
[email protected]I made these bundles for my family and they loved them. My kids are picky eaters, but they all ate their entire bundles.
Doreen Honest
[email protected]This recipe is a great way to use up leftover chard. I had some in my fridge that was starting to wilt and this was the perfect way to use it up.
Maxamed cabdiqani Xassan nuur
[email protected]I love the combination of flavors in this dish. The sun-dried tomatoes and ricotta cheese complement each other perfectly.
dysoi
[email protected]These bundles were easy to make and very tasty. I used fresh chard from my garden and the flavor was amazing. I will definitely be making these again.
Barbara Monroe
[email protected]This recipe was a bit more work than I expected, but it was worth it. The bundles were beautiful and the filling was delicious. I would definitely make these again for a special occasion.
JAXON, MILEY, ABBY
[email protected]I made these bundles for a potluck and they were a hit! Everyone loved the combination of flavors and textures. The chard was tender, the sun-dried tomatoes were chewy, and the ricotta filling was perfectly seasoned.
Jenny Rude
[email protected]These Swiss chard bundles were a colorful and delicious addition to our dinner table. The sun-dried tomatoes added a tangy flavor, while the ricotta filling was creamy and smooth. Overall, this was a great recipe that was easy to follow and produced