Cinnamon-Spiced Chard Pancakes (Passover)

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

1. 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.
2. Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
3. 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.