Bring a large pot of salted water to a boil, add
Chard (11 cups)
or your choice of greens and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
Place chard in food processor with
Italian Flat-Leaf Parsley (1/2 cup)
Fresh Cilantro (1/4 cup)
Fresh Dill (1/4 cup)
Ground Nutmeg (1/2 Tbsp)
Granulated Sugar (1/2 tsp)
Kosher Salt (1/4 tsp)
Freshly Ground Black Pepper (to taste)
All-Purpose Flour (3 Tbsp)
Garlic (2 cloves)
Large Eggs (2)
Pulse until well blended.
Feta Cheese (1/2 cup)
Heat 1 tablespoon of
Olive Oil (to taste)
in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter.
Stick to cooking 3 at a time to make sure you have space to flip and make sure the fritters are golden and crisp before flipping. Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown.
Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with a wedge of the