One of you recommended this recipe from Smitten Kitchen, as a favorite weeknight go-to. I started there, and added a huge bundle of swiss chard, and some tomato sauce because I felt like the cheese needed some acid to break up the flavor. She adds capers to hers, which I usually love, but that just wasn’t exactly the flavor I was wanting here. I’ll add them in as optional, but next time I make this, I’ll probably skip them. Proceed with your own caper preferences!