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Beautiful, Abundant, Forgiving. . .

. . . and delicious! The wedding cake! Yes it was but that’s for the next post! I’m really talking about Chard, Swiss Chard. Much less sexy but much more practical. Chard is a workhorse of a vegetable and solved my dinner conundrum tonight. I have four plants in the garden and pick a generous bunch at least once a week.

Unfortunately my red chard plants just started bolting so I have less of a rainbow situation now but the white and gold ones are still beautiful.

Chard keeps in a plastic bag in the fridge for at least a week. It’s easy to cook and equally delicious braised for a longer period of time to bring out all its sweetness or quickly sautéed.

In tonight’s iteration I turned it into “Daddy Patties”, so named by my niece for my brother. Not sure why, but the moniker has stuck. Call them what you will, they are a hearty, delicious meal usually devoured by non-greens-loving adults and children with glee, as well as by us greens-lovers!

I had a heel of stale bread to use up today and was a bit lazy and just cut the bread into rough pieces. I love the flavor and texture of the bigger bits of bread in the patties but it does make the patties harder to fry and  flip as they break up more easily. They taste just as good but aren’t quite as beautiful.

My mother used to serve these with rice and a tomato sauce. I don’t usually take the time to make a sauce but it’s a great combo. I serve them with a dollop of Greek yogurt or sour cream or just plain or with a salad on the side.

2 bunches greens (chard, beet greens, spinach, kale, collards or any combination of these)

2 eggs

½ – 1 cup grated cheese (cheddar, swiss, gouda, asiago, parmesan (use the smaller amount if you’re using a hard cheese like parmesan, etc.)

1 cup larger, roughly torn bread crumbs or 1/cup more finely ground ones (or if you don’t have bread/bread crumbs you can  use 3 Tablespoons of cornmeal in the batter instead)

a pinch or two of chili flakes (optional)

1/4 teaspoon nutmeg (optional)

salt

pepper

oil for pan frying

Wash and coarsely chop the greens. Cook them in ½ cup or so of water in a large sauté pan or pot for a few minutes until they are tender (for kale or collards the cooking time will be a bit longer, but not much). Drain well and squeeze out most of the moisture and chop the greens again. Beat the 2 eggs in a large bowl, add salt, pepper, chili flakes and nutmeg (if using), grated cheese and bread crumbs. Mix in greens. Taste for salt.

Heat a cast iron or other large skillet with a tablespoon or so of olive or safflower oil. When hot spoon  about large spoonfuls of the mixture into pan and pat down with a spatula to flatten. Flip after a few minutes when the underside is golden brown. Cook a few minutes more and serve. They keep warm and hold up nicely in a 250 degree oven.