Chard Fritters
I found the following recipe in Mark Bittman's _Leafy Greens_. He recommends chard, beet greens or spinach, though you could always throw in a handful of dandelion greens if you have some around. ;)
They were pretty tasty. They'd be a good way to sneak vegetables to picky people.
Chard Fritters
1 lb. chard
two cloves garlic
1/2 c. freshly grated parmesan
salt and pepper
pinch of nutmeg
flour
olive oil
Wash the chard. Chop the stems and boil 3-5 minutes in salted water. Add leaves and cook until soft. Drain and rinse in cold water. Squeeze out excess water.
Puree chard and garlic in blender or food processor. Remove to a bowl and stir in parmesan, s+p, nutmeg and enough flour to make it stiff enough to handle. Roll into balls. (I squished them into patties to make browning easier.)
Bittman says to heat 1" of olive oil but I just used barely enough to cover the bottom of the pan and it worked beautifully. Cook until browned on both sides.
Serve with lemon wedges, either hot or at room temperature.
Stephanie Klose