Chard Ricotta And Saffron Cakes

• 1 bunch chard, just leaves
• 2 pinches saffron
• 2 tablespoons boiling water
• 1 c white whole wheat pastry flour
• 1 tsp sale
• 1.5 tsp baking powder
• 1 c ricotta
• .33 cup parm
• .75 c milk
• 2 eggs
• 3 tbsp olive oil, plus for frying
• .5 c thick yogurt
• microgreens
• basil

1. Cook chard, covered, over high heat with clinging water until wilted and tender. Drain and rinse with cold water. Squeeze and chop finely.
2. Combine saffron and water.
3. Combine flour, salt, and baking powder.
4. Combine ricotta, parm, mile, and eggs. Blend until smooth. Add the oil and saffron, whisk in flour mixture. then chard.
5. Cook in 1 tbsp olive oil. garnish with yogurt, greens, and/or basil.

chard, saffron, boiling water, whole wheat pastry flour, sale, baking powder, ricotta, parm, milk, eggs, olive oil, thick yogurt, microgreens, basil

Taken from www.epicurious.com/recipes/member/views/chard-ricotta-and-saffron-cakes-52368491 (may not work)