Swiss Chard And Sweet Pea Manicotti Winter Food

SWISS CHARD

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

SWISS CHARD MANICOTTI (WITH OAMC DIRECTIONS)

Steps:

• Cook the manicotti shells according to the package directions. Drain and set aside.
• Cook the Swiss chard by placing it in a pan on medium heat. Use only the water that is left on it from washing it. Continue stirring it until it is a similar consistency to cooked spinach.
• In a Ziploc bag (gallon size) combine Ricotta cheese, egg white, grated cheese, nutmeg, and cooked Swiss chard.
• Zip up bag and smoosh all ingredients together, mixing them well.
• Cut off a small corner of the bag and squeeze mixture into manicotti shells, placing filled shells side by side in a 9X12 baking dish.
• At this point you can freeze for OAMC to use later.
• In a frying pan, heat olive oil.
• Sauté onion, garlic, and tomatoes until the onions are cooked.
• Pour mixture on top of manicotti. If manicotti was frozen for OAMC use, thaw it in the refrigerator before pouring mixture over the top of it.
• Bake at 350 F for 45 minutes.