Swiss Chard Pancakes Recipes

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.

Steps:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

Steps:

• 1. Place the chard in a large stockpot with the rinse water still clinging to it and set on medium-high heat. When the chard begins to sizzle stir it and cover. Reduce heat to medium and cook until chard is wilted but still has texture and the leaves have turned dark green while the stems have turned a translucent grey, about 20 to 25 minutes. Remove from heat.
• 2. Heat at least 2 tablespoons of oil with the garlic in a skillet over medium heat and cook until the garlic begins to turn golden, about 5 minutes. Add the Swiss chard, squeezing out some of the liquid before adding it to the oil. Cook, stirring, until the Swiss chard has wilted entirely and the garlic is cooked through, about 20 minutes. Season to taste with salt and pepper. Remove from the heat and transfer to a warmed platter. Drizzle with the remaining olive oil and serve.