Wash chard by gently submersing in cool
Trim ribs from chard (or stems from spinach); wash
n boiling water and soak for 30 mins. Drain and return
o a boil. Blanch tomatoes for 1 min. Drain and refresh
Drain. Blanch the chard leaves in boiling water for 1 minute. Drain
uart baking dish.
Wash chard leaves. Trim stems; coarsely
br>Cut stalks from chard and reserve for another use. Rinse leaves
f prosciutto. Cut the Swiss chard stems from the leaves; cut
it while you prep the chard.
2 Use a
br>Cook the chard in boiling salted water for 3 mins, until
ried beans or rice. Bake for 10 mins. Remove paper and
Rinse chard well several times. Cut ribs
eat and cook the patties for 4 mins each side or
nion for 3-4 mins, until tender. Set aside.
Blanch chard
Combine ricotta and Parmesan in a bowl. Slice chard stalks and shred leaves. Heat a lightly oiled, broiler-safe frying pan on medium. Saute chard stalks, onion and garlic for 4 mins, until soft. Add chard leaves and cook for 1 min, until leaves wilt.
Add egg and sprinkle in the cheeses. Cook over medium heat for 15 mins until just set. Place frittata under a preheated broiler for 5 mins, until cheese is golden. Season to taste, slice and serve with salad.
Cook pasta in salted, boiling water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Sweat onion for 5 mins, until softened. Add mushrooms and cook for 3-4 mins, until just softened. Add chard and garlic and cook for 2-3 mins, until chard wilts. Add tomatoes and basil. Season. Cover and cook for 5 mins, until chard is tender.
Fold in cream and pine nuts. Add pasta and toss to combine. Divide between serving bowls and sprinkle with extra pine nuts to serve.
f water to a boil for the pasta. When the water
For the Dough:
In a
f the garlic and fry for 1 min. Add the flour
tick spray.
Wash the chard but do not dry. Remove