Our garden is really coming along and we’ve solicited the cutest little helper to assist with harvest.
This 5 ingredients recipe is dead simple! If you don’t have chard, sub with spinach, rapini or any dark leafy green.
Stracciatella cheese is a soft creamy cheese made from buffalo milk and can be found in most specialty Italian stores or larger grocery stores. If you have trouble finding it, Buffalo mozzarella can be used.
Garden Chard with Stracciatella di Bufala and Pepitas
- 1 large bunch swiss chard, chopped – around 1.5-2 lbs – if stems are tough, discard
- 2 cloves garlic, sliced
- 2 Tbsp good quality olive oil
- 1 cup stracciatella cheese
- 1/3 cup pumpkin seeds
- Salt and pepper to taste
In a skillet large enough to hold the chard, toast the pumpkin seeds over medium heat – about 3-5 minutes. Remove from heat.
Heat the olive oil and add the garlic. Just before garlic begins to brown, add the swiss chard and stir to coat in the hot oil. Add about a 1/2 tsp of salt and stir in. The chard should begin to wilt and soften – about 5 minutes. If not, cover the pan and reduce the heat allowing the steam to further cook down the chard.
Remove to a warmed platter, top with stracciatella and sprinkle with pumpkin seeds and more salt and pepper. I had some fresh basil and scattered some of that on top as well.