Chard Puree or Fritters
Adapted from Bittman, Mark - Leafy Greens
1 lb Swiss chard
1 tsp minced garlic or 3 garlic-curls
1/2 C Parmesan cheese
salt & pepper
1 egg beaten (optional)
Lemon wedges (optional)
Clean chard, remove stems, and cut in 2 inch pieces.
Place in a pot of salted boiling water and cook for 5 minutes.
Coarsely chop the greens, add to boiling water, and cook for 3 to 5 additional minutes.
Drain, run under cool water, and squeeze water out.
In a food processor, mince garlic curls and scallions.
Add cooked chard and process.
Add Parmesan cheese and process.
Add salt and pepper to taste.
Serve as an appetizer with corn tortillas and raw scallions, a dip, or a side dish.
For fritters you have two choices:
1) Add flour and 1 egg beaten to form a batter with the consistency of pancake batter. Fry in oil until crisp and brown. Serve with sour cream and chopped dill.
2) Add flour to make a stiff mixture. Form into balls and fry in oil until crisp and brown on all sides. Serve with lemon wedges.