Spinach-Ricotta Stuffing

Ingredients

• 1 tablespoon olive oil
• ½ small onion, finely chopped
• 1 garlic clove, minced
• Hide ingredients for 12 ounces spinach, cooked as directed in Wilted Tender Greens and coarsely chopped, or one 10-ounce package frozen chopped spinach, thawed 1 12 ounces spinach, cooked as directed in Wilted Tender Greens and coarsely chopped, or one 10-ounce package frozen chopped spinach, thawed (opens in new tab) 12 ounces spinach, cooked as directed in Wilted Tender Greens and coarsely chopped, or one 10-ounce package frozen chopped spinach, thawed
  • 12 cups tightly packed trimmed spinach, chard, baby kale, young mustard greens, or a combination (about 1 pound)
  • ¼ teaspoon salt
  • Dash of lemon juice, vinegar, or hot sauce
  • Black pepper to taste
  • Crumbled crisp bacon

  Sub-recipe steps

  1. Wash thoroughly but do not dry: 12 cups tightly packed trimmed spinach, chard, baby kale, young mustard greens, or a combination (about 1 pound)
  2. Coarsely chop, then place in a large skillet. Season with: ¼ teaspoon salt
  3. Cook, stirring frequently, over medium heat until completely wilted but still bright green, about 5 minutes. Transfer to a serving dish and toss with: Extra-virgin olive oil, melted butter, or Brown Butter; Dash of lemon juice, vinegar, or hot sauce; Black pepper to taste
  4. Or top with any of the following: Garlic and Walnut Sauce or Hollandaise; Sliced Hard-Boiled Egg; Crumbled crisp bacon; Browned Bread Crumbs
• 1 cup ricotta
• ½ cup fresh bread crumbs
• 2 tablespoons grated Parmesan
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of grated or ground nutmeg