Argentine Tarta de Acelga

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Blanch or steam the chard until wilted, cool, squeeze very dry, and chop.

Ingredients quick view

2 pastry rounds for tarta

2 bunches Swiss chard, stems trimmed

1 onion, chopped

2 tbsp oil

3 eggs

1 cup ricotta

1/2 cup grated cheese

Nutmeg

Salt and black pepper

Squeeze the chard thoroughly to avoid a watery filling.

Nutmeg is a classic accent for acelga.

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