When I make soup, salads, and pastas I often buy a bag, a box, or a bunch of assorted greens to randomly throw in the mix. Kale, chard, spinach, mustard, even dandelion. They’re practically interchangeable in the freestyle method of cooking I employ most often these busy days. The only problem with this theory is […]

The post Ricotta Pie with Lots of Greens appeared first on SippitySup.