Cinnamon-Spiced Chard Pancakes (Passover) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This Bon Appétit recipe works very well with virtually any green, including spinach, kale, or some spring mix. 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.
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