In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.

Ingredients

• 2 bunches Swiss chard (about 2 lbs.), stemmed
• 1 teaspoon kosher salt, plus more
• 1 lb. ricotta, drained overnight, 1 1/4 cups reserved
• 16 Tablespoons  unsalted butter, melted
• 1/3 cup finely chopped mint
• 1/4 cup flour, plus more
• 2 teaspoons dried oregano
• 4 egg yolks
• 2 cloves garlic, minced
• Freshly ground black pepper, to taste
• 2 Tablespoons fresh lemon juice

Preparation

1. Bring a large pot of water to a boil.
   Add chard leaves; cook until tender, about 2 minutes. Drain, and transfer to a kitchen towel; twist into a ball, squeezing tightly, to drain excess water.
2. Finely chop, and transfer to a bowl along with 1 teaspoon salt, 1 1/4 cups ricotta (save remaining for another use), 8 Tablespoons butter, mint, flour, oregano, yolks, garlic, and pepper.
3. Using 2 spoons, divide and shape mixture into about twelve 2-ounce oval dumplings; dust with flour.
4. Transfer dumplings to a baking sheet, and freeze 30 minutes.
5. Bring a large pot of salted water to a boil.
6. Add dumplings; cook until tender, 4-6 minutes.
7. Using a slotted spoon, transfer dumplings to bowls.
8. Heat remaining butter in a 10″ skillet over medium-high heat until lightly browned, about 5 minutes; whisk in juice and salt and pepper.
9. Drizzle over dumplings before serving.