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Swiss Chard Malfatti with Sage Brown Butter

Swiss Chard Malfatti with Sage Brown Butter Recipe

  • 6 bunches Swiss chard, center ribs and stems removed (about 2 1/2 pound), or two 10-ounces packages frozen chopped spinach, thawed
  • 2 teaspoons kosher salt plus more
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1 1/4 cups whole-milk ricotta, drained
  • 4-5 large egg yolks
  • 1 large egg
  • 1/4 cup all-purpose flour plus more
  • 12 sage leaves, thinly sliced
  • Freshly ground black pepper
  • Finely grated Parmesan
  • Cheesecloth
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