Swiss Chard Fritters

Swiss Chard Fritters

• 1 bunch Swiss chard, stems removed (don't throw them out!*)
• 1/2 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup dill, chopped
• 1 teaspoons grated nutmeg
• 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 cloves garlic, chopped
• 2 large eggs
• 1/2 cup crumbled feta cheese
• Olive oil
• Salt and Pepper to taste
• Lemon wedges and crème fraîche, for serving

1. Salt a large pot of water and bring it to a boil.
2. Add the chard leaves and simmer for 5 minutes. Remove from pot, drain, and lay out on a kitchen towel to dry.
3. Fit your food processor with the chopping blade. Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended.
4. Turn out the chard mixture into a work bowl and fold in the feta by hand.
5. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When the oil is hot, spoon in 1 heaping tablespoon of the chard mixture for each fritter. You can fry 2 or 3 spoonfuls at a time depending upon the size of your pan but make sure to leave a little space between each fritter to allow room to flip them. Flatten each fritter by pressing down on them with your spatula.
6. Fry for 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels to drain.
7. Repeat with the remaining swiss chard mixture. You may need to add another tablespoon oil to the pan between batches.
8. Serve warm, with lemon wedges and a drizzle of crème fraîche.

*Stems from leafy greens, especially the bright and colorful Swiss chard stems, make a great crunchy topping. For an added crunch flash fry the stems, chopped up into little bite sized bits, in butter or oil with garlic and shallot until browned. Drain on a paper towel and toss over a salad or soup or store in the fridge for up to 3 days.

Swiss Chard Tzatziki

Swiss Chard Tzatziki

Adapted from Martha Stewart

• 1 cup Swiss chard, stemmed and finely chopped
• 1 garlic clove
• ¼ teaspoon coarse salt
• 1 cup Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 2 whole-wheat pitas, cut into wedges and toasted

1. Prepare an ice bath; set aside.
2. Bring a large saucepan of water to a boil.
3. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.
4. Using a mortar and pestle, grind garlic and salt into a paste.
5. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl.
6. Serve with pita wedges. Tzatziki can be refrigerated in an airtight container up to 1 week.