Wilted swiss chard with garlic and cheese, on pasta or rice.

[sapote]

Wilted Swiss Chard with Garlic and Ricotta Salata Cheese
from Pasta e Verdura by Jack Bishop, with my variations.

So this is supposed to be a pasta recipe, but I wound up putting it on rice instead. I am claiming that this is to demonstrate how versatile a basic recipe for a sauce can be, and not because I was too lazy to go to the store *g*

( Attempt at food photography and recipe/notes under cut )

As noted above, I would salt to taste towards the end of cooking instead - I'm not a big fan of salty salty greens - but I would recommend this as a good basic, versatile technique to make swiss chard into a sauce for pasta, rice, bread, what-have-you. We ate this with a side salad of our CSA lettuce for bonus CSA-box-emptying points.

Crossposted to sapotelunch