Swiss Chard

Easy Swiss Chard Ravioli

Running out of new ideas on how to use Swiss chard? Try making it a
filling for ravioli!

1 large bunch Swiss chard, leaves only
1 tablespoon olive oil
1 clove garlic, minced
Pinch of dried red pepper flakes
24 won ton wrappers
Olive oil, Parmesan cheese and toasted pine nuts for garnishes

Stack Swiss chard leaves and cut into thin strips. Place leaves in a saucepan with about 1 1/4 cups water. Cook about 6 minutes over medium-high heat, until tender. Drain well, in colander, pressing out excess water.

Heat olive oil in a large skillet over medium-high heat. Add 1 clove minced garlic and a pinch of dried red pepper flakes. Add the pre-cooked Swiss chard leaves and sauté until heated through, about 4 minutes. Salt to taste.

Place about 2 teaspoons of the sautéed Swiss chard in the center of each won ton wrapper. Moisten edges of wrapper with a little water. Fold in half to form a triangle; press seams together. Cook in a large amount of boiling salted water until tender, about 3 to 4 minutes; drain.

Serve drizzled with extra-virgin olive oil. Top with freshly grated Parmesan cheese and toasted pine nuts.

Serves 4 (1 large bunch of Swiss chard makes about 24 ravioli).

Adapted from “Chicago Tribune,” August 22, 2007, courtesy Cathy Thomas of the Orange County Register.

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