Swiss Chard Pancakes With Lemon Berbere Butter Recipes

SAUTEED SWISS CHARD (DON'T BE AFRAID!!!)

Steps:

• Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
• Sauté until fragrant, about 1 minute.
• Add swiss chard; stir to coat.
• Cover and cook until tender (stirring occasionally) about 8 minutes.
• Squeeze juice from 1/2 lemon onto chard.
• Season to taste with salt.
• Enjoy!

SWISS CHARD PANCAKES WITH LEMON BERBERE BUTTER

Steps:

• To make the berbere butter, cream the butter in a small bowl. Add the spice, lemon zest and juice, season with salt and pepper, and mix well. Form into a long roll, then cover with clingfilm and put it in the freezer for 15 minutes or in the fridge for 1 hour to firm up.
• Preheat the oven to 100°C/Fan 80°C/Gas ¼, line a baking tray with foil and put it in the oven to keep the pancakes warm while you make them. Put the flour, spring onions, milk and eggs in a blender or food processor and whizz to make a batter. Add the Swiss chard and garlic and whizz briefly so there are still some longish strands of green leaves. Pour into a bowl and stir in the herbs, nutmeg and seasoning.
• Place a large, non-stick frying pan over a medium heat. Smear generously with oil using kitchen paper, and heat until hot enough that a droplet of batter sizzles. Add 2 tablespoons of the batter to make small farçous, or you can make several pan-sized ones instead. Cook for 3 minutes or until lightly browned underneath and turning frilly at the edges. Flip over and cook for a further 2 minutes. Keep warm. Repeat with the remaining batter, adding more oil to the pan as necessary. Serve with the lemon, berbere butter.

CINNAMON-SPICED SWISS CHARD PANCAKES

Steps:

• Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes. Place in sieve; press out moisture. Cool completely.
• Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
• Preheat oven to 300°F. Place baking sheet in oven. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm after each batch. Serve pancakes warm with lemon wedges.