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1 tsp oil
1 onion, chopped
1 bag chard - any type, washed and shredded, stalks and all (or spinach)
1 lemon (juice only)
1 tsp nutmeg
1 stock cube (veg or chicken, I like kallo ones) disolved in 2 tbsp hot water
1 tub ricotta

heat oil, add onion and fry until transparent.  add chard, half the lemon juice, nutmeg and stock.  Leave to simmer for a five minutes until chard is wilted.  Add ricotta, then blitz with a blender (I use one of those hand held things straight into the pot).  Season to taste, add more lemon juice/salt as required.

I serve this with linguini, freshly grated parmesan and some dry pan-toasted pumpkin and sunflower seeds.  Or else I use the sauce to stuff cannelloni or pancakes, then cover them with a thick tomato sauce and a layer of cheese before baking for half an hour.