If you grow Swiss chard, then you know that it can grow like a weed and finding different ways to
eat it while it’s fresh can be daunting. I freeze the excess in ¼ lb. bags for the winter months. This recipe calls for a bunch, which I have never weighed, but the ¼ lb seems to do the trick.
- 1 bunch Swiss chard
- 30 ml (2 tbsp) olive oil
- ½ small onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 egg, beaten 30 ml (2 tbsp) flour
- 250 ml (1 cup) grated Parmesan cheese
Remove ribs from Swiss chard and chop coarsely. Place in a large, deep skillet with 125 ml (½ cup) water. Season with salt. Cover and place over high heat for 5 minutes. Remove skillet from heat, drain chard well. Wipe pan dry.
Using same skillet, heat oil over medium heat. Add onion, cook and stir until soft and translucent. Add garlic, cook 30 seconds. Remove from heat and add to chard, let cool completely.
Once chard and onion are cool, add egg and flour stir to combine. Season with pepper to taste. (Mixture will be wet and sticky.)
Place Parmesan in a shallow dish. Measure 15 ml (1 tbsp) of the chard mixture and form into a patty. Place patty in cheese to coat. Press gently to cover the patty with more cheese. Repeat with remaining chard mixture and cheese.
Heat a large nonstick skillet over medium heat. Gently place patties in hot pan, cook 1 to 2 minutes or until cheese begins to brown and crisp. Turn and cook until crisp.
Serve warm as a side dish or an appetizer. Makes 8 to 10 fricos.
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