Chard and Ricotta Muffins

Pour the cottage cheese in a sieve and let drain over a bowl.

Meanwhile, peel and finely chop the shallot. Peel and cut potatoes into small cubes.

Rinse chard, drain and cut out stalks (save stalks for another use). Blanch leaves in a pot of boiling salted water for about 5 seconds, then remove with a slotted spoon, drain and coarsely chop. Squeeze out as much liquid as possible. 

Blanch the potato cubes for about 1 minute in the same pot, then drain in a sieve, rinse under cold water and drain well. Let dry on paper towels. 

Finely grate the Parmesan. Toast pine nuts in a dry pan until golden brown, let cool slightly and then chop coarsely.

Rinse dill, shake dry, pluck leaves and chop finely.

Beat ricotta with the whisk of a hand mixer until creamy.  Stir in the drained cottage cheese, sour cream and egg. Season with pepper. Brush 12 cups of a standard muffin tin with the oil.