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Ingredients

• 1 pound wild greens or spinach (e.g. swiss chard, mustard greens, turnip greens, broccoli rabe, beet greens, collards, etc.)
• 5 quarts water
• Salt plus 1 tsp kosher or sea salt
• 1 cup ricotta (drained if watery, whole milk preferred)
• 1/2 to 3/4 cup grated Parmigiano (parmesan)
• 1 large egg
• A few gratings or sprinkles of nutmeg
• Flour to coat

Description

I've Been Looking For Tasty Ways To Cook Spinach And Wild Greens Because They Are So Healthful. This One Is Fantastic. These Are Called Gnudis In Florence Because They Are "nude",…

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