Preparation: 55 min.
Swiss chard leaves stuffed with cheese, vegetables and herbs (keto)
From Ik eet zo graag 2
Ingredients for
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0.5 bunch of chard
1 bunch of chard
1.5 bunch of chard
2 bunches of chard
2.5 bunches of chard
3 bunches of chard
3.5 bunch of chard
4 bunches of chard
4.5 bunches of chard
5 bunches of chard
125 g ricotta cheese
250 g ricotta cheese
375 g ricotta cheese
500 g ricotta cheese
625 g ricotta cheese
750 g ricotta cheese
875 g ricotta cheese
1 kg ricotta
1.13 kg ricotta
1.25 kg ricotta
25 g parmesan cheese, grated
50 g parmesan cheese, grated
75 g parmesan cheese, grated
100 g parmesan cheese, grated
125 g parmesan cheese, grated
150 g parmesan cheese, grated
175 g parmesan cheese, grated
200 g parmesan cheese, grated
225 g parmesan cheese, grated
250 g parmesan cheese, grated
1 tomato
2 tomatoes
3 tomatoes
4 tomatoes
5 tomatoes
6 tomatoes
7 tomatoes
8 tomatoes
9 tomatoes
10 tomatoes
1 spring onion
2 spring onions
3 spring onions
4 spring onions
5 spring onions
6 spring onions
7 spring onions
8 spring onions
9 spring onions
10 spring onions
15 g mixed fresh herbs
30 g mixed fresh herbs
45 g mixed fresh herbs
60 g mixed fresh herbs
75 g mixed fresh herbs
90 g mixed fresh herbs
105 g mixed fresh herbs
120 g mixed fresh herbs
135 g mixed fresh herbs
150 g mixed fresh herbs
garlic powder
garlic powder
garlic powder
garlic powder
garlic powder
garlic powder
garlic powder
garlic powder
garlic powder
garlic powder
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About this recipe
Just the colors of chard make me happy! A beautiful, delicious and surprising dish.
You can read the full recipe on page 120 from Ik eet zo graag 2
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