Spread on toasted gluten-free English muffins...
As ravioli filling...
Or just eaten out of the jar whenever the urge for a snack hits you. (Not that I would do that...)
You can definitely use store-bought ricotta here, but I used this recipe to make my own because I felt like playing around in the kitchen. Either way. Just be sure you try it out!
Kale and Herb Ricotta Cheese
This little recipe was inspired by some gluten-free chard and ricotta cannelloni I had while in Italy. I usually don't care much for chard, but ordered it anyway to be an adventurous eater. Anyways, the chard was chopped up into such tiny pieces I didn't mind it at all - in fact, I enjoyed it! You could certainly use a chard leaf or other dark green here. Let your imagination run wild!
- 1 cup ricotta cheese
- 1 leaf lacinto kale (aka "Dino" kale), finely chopped
- 1 tablespoon finely chopped parsley
- 1/4 teaspoon salt
- Pinch onion powder
- Pinch garlic powder
Put the kale into a medium skillet and place over medium heat, just until it starts to wilt and then sizzle. Remove from heat and stir in the parsley, salt, onion powder, and garlic powder. Let it cool, then stir into the ricotta.
Use on pizza, toast, as pasta filling, or as a sneaky snack. Keeps in the fridge for about a week - not that it'll last that long!