Bring a large pot of salted water to a boil, add Chard (14 ounce) 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 1/2 teaspoon), Granulated Sugar (1/2 teaspoon), Kosher Salt (1/4 teaspoon), Freshly Ground Black Pepper (to taste).
Add All-Purpose Flour (3 tablespoon), Garlic (2 clove) and Large Egg (2).
Pulse until well blended.
Fold in Feta Cheese (3 ounce) 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).