Recipe by blucoat
This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix.
Top Review by pamohearn
This is a very good recipe, and a nice way to use chard. As far as bunches goes, I picked chard until the 'bunch' was as much as I could hold in 1 hand, and that seemed perfect. we tried it as a brunch item, and it was wonderful. I was a little concerned about the amount of cinnamon, so only used 3/4t. the extra 1/4t probably wouldn't hurt it, but it wasn't necessary, either. I used bread crumbs, which were fine. the only change I would make would be to reduce the salt some, the taste was just a little salty for perfect for us. maybe 1/2t, or even a pinch less next time.
- 2 bunches swiss chard, stems cut away, leaves rinsed, chopped (or another green)
- 4 large eggs, beaten to blend
- 1 cup chopped onion
- 1⁄2 cup unsalted matzo meal (or breadcrumbs, if not for Passover)
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground black pepper
- 5 tablespoons olive oil, approximately
- lemon wedge
Directions See How It's Made
- 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.