Swiss Chard Pancakes Recipes

SWISS CHARD PANCAKES

Steps:

• 1) In a food processor, pulse dill and mint until finely chopped. Add Swiss chard leaves and pulse until finely chopped. 2) Remove 2/3 of this chard/herb mixture and set aside. 3) To the remaining 1/3 of the chard in the food processor, add the chickpea flour, baking powder, baking soda, eggs and water. Process 1 minute. 4) Scrape chard puree into the bowl with the chard/herb mixture. Add lemon zest, garlic, cinnamon, nutmeg, cayenne, salt and pepper. 5) Put a tablespoon of this mixture into a small glass dish and microwave for 30 seconds. Taste and adjust for seasonings. 6) In a large non-stick pan, heat a tablespoon of olive oil over medium high heat. When oil is hot, spoon in batter, making 3 to 4 fritters to the batch. Cook about 3 minutes per side, until lightly browned and cooked through. Use more olive oil as needed for remaining fritters.

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.

ROASTED SWISS CHARD WITH FETA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

SWISS CHARD FARINATA

Steps:

• In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.
• Cut chard stems into 1/2-inch pieces, and leaves into 2-inch pieces. Heat a large skillet over medium-high. Add 1 tablespoon oil and chard stems; cook until stems soften, 3 minutes. Add leaves; cook, tossing occasionally, until wilted, 3 minutes. Season with kosher salt and pepper.
• Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans and top each with one-third of chard mixture. Bake until cooked through and golden brown on edges, about 15 minutes. Sprinkle each with 1 teaspoon cheese. Season with flaky salt and pepper; serve.