The Healthy Hedonist Holidays/Myra Kornfeld 2007

Swiss Chard with Rosemary and Lemon
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 cups


INGREDIENTS:
2 bunches Swiss chard or spinach, stems removed, roughly chopped and washed (1-1/2 to 2 pounds) 3 tablespoons extra virgin olive oil 4 garlic cloves, minced
salt and freshly ground black pepper 2 teaspoons minced fresh rosemary 1 cup farmer or ricotta cheese
grated zest of 1 lemon 1 egg yolk



1 Cook the chard in a large pot or skillet over medium heat, stirring frequently or tossing with tongs to push the uncooked leaves to the bottom of the pot. You don't have to add water to the pot because the water clinging to the leaves from washing is enough to cook them. Cook until the leaves have wilted and are bright green.
2 Drain the chard and squeeze out any excess liquid. Chop finely.
3 Warm the oil with the garlic in a medium skillet over medium heat. When the garlic just begins to color, add the chard and stir to warm through. Season to taste with salt and black pepper. Remove from the heat and stir in the rosemary.
4 Place in a medium bowl and stir in the cheese and lemon zest. Taste and adjust the salt and pepper if necessary. Stir in the egg yolk.

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