Dark Leafy Green Fritters

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) .

Add All-Purpose Flour (3 Tbsp) , Garlic (2 cloves) and Large Eggs (2) .

Pulse until well blended.

Fold in Feta Cheese (1/2 cup) by hand.

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 Lemon (1) .