Best 4 Swiss Chard Pancakes Recipes

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Swiss chard pancakes are a delicious and nutritious way to enjoy this leafy green vegetable. Packed with essential vitamins and minerals, Swiss chard is known for its earthy flavor. When combined with other ingredients such as flour, eggs, and seasonings, it creates a delectable, savory pancake that can be enjoyed for breakfast, lunch, or dinner. Whether you're looking for a quick and easy meal or a creative way to incorporate more vegetables into your diet, Swiss chard pancakes are a perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

SWISS CHARD PANCAKES



SWISS CHARD PANCAKES image

Categories     Leafy Green     Appetizer     Brunch     Side     Sauté     Easter     Low Fat     Vegetarian     Low/No Sugar     Wheat/Gluten-Free     St. Patrick's Day     Dinner     Lunch     Spring     Summer     Healthy

Yield 4 people

Number Of Ingredients 16

3 T roughly chopped dill
3 T roughly chopped mint
2 bunches Swiss chard, leaves removed from stems and leaves roughly chopped. (stems discarded or re-purposed)
1 cup chickpea flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1/2 cup water
1 tablespoon lemon zest
juice of 1/2 lemon
1 teaspoon finely grated garlic
1/2 t ground cinnamon
1/2 t nutmeg
dash cayenne pepper
salt and pepper
olive oil for pan frying

Steps:

  • 1) In a food processor, pulse dill and mint until finely chopped. Add Swiss chard leaves and pulse until finely chopped. 2) Remove 2/3 of this chard/herb mixture and set aside. 3) To the remaining 1/3 of the chard in the food processor, add the chickpea flour, baking powder, baking soda, eggs and water. Process 1 minute. 4) Scrape chard puree into the bowl with the chard/herb mixture. Add lemon zest, garlic, cinnamon, nutmeg, cayenne, salt and pepper. 5) Put a tablespoon of this mixture into a small glass dish and microwave for 30 seconds. Taste and adjust for seasonings. 6) In a large non-stick pan, heat a tablespoon of olive oil over medium high heat. When oil is hot, spoon in batter, making 3 to 4 fritters to the batch. Cook about 3 minutes per side, until lightly browned and cooked through. Use more olive oil as needed for remaining fritters.

CINNAMON-SPICED SWISS CHARD PANCAKES



Cinnamon-Spiced Swiss Chard Pancakes image

Categories     Onion     Appetizer     Fry     Passover     Spring     Kosher     Cinnamon     Chard     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 10

2 bunches Swiss chard, stems cut away, leaves rinsed, chopped
4 large eggs, beaten to blend
1 cup chopped onion
1/2 cup unsalted matzo meal
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
5 tablespoons (about) olive oil
Lemon wedges

Steps:

  • Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes. Place in sieve; press out moisture. Cool completely.
  • Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
  • Preheat oven to 300°F. Place baking sheet in oven. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm after each batch. Serve pancakes warm with lemon wedges.

ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
  • Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

SWISS CHARD FARINATA



Swiss Chard Farinata image

These savory chickpea pancakes hail from Italy's Liguria region. They're super easy to put together and lend themselves well to all kinds of toppings. Try ramps or beets next!

Provided by Martha Stewart

Categories     Appetizers

Time 1h50m

Yield Serves 8 to 10

Number Of Ingredients 7

1 cup chickpea flour
Kosher salt and freshly ground pepper
1 cup lukewarm water
1/4 cup extra-virgin olive oil
1/2 bunch rainbow Swiss chard (about 8 ounces), stems and leaves separated
1 tablespoon grated Parmesan, preferably on a Microplane
Flaky sea salt, such as Maldon

Steps:

  • In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.
  • Cut chard stems into 1/2-inch pieces, and leaves into 2-inch pieces. Heat a large skillet over medium-high. Add 1 tablespoon oil and chard stems; cook until stems soften, 3 minutes. Add leaves; cook, tossing occasionally, until wilted, 3 minutes. Season with kosher salt and pepper.
  • Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans and top each with one-third of chard mixture. Bake until cooked through and golden brown on edges, about 15 minutes. Sprinkle each with 1 teaspoon cheese. Season with flaky salt and pepper; serve.

Tips:

  • For a crispier pancake, cook it on medium-high heat and flip it only once.
  • If you want a fluffier pancake, use buttermilk instead of regular milk.
  • To make sure the pancakes are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
  • Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Swiss chard pancakes are a delicious and nutritious way to start your day. They're packed with vitamins, minerals, and antioxidants, and they're also a good source of fiber and protein. Plus, they're easy to make and can be customized to your liking. So next time you're looking for a healthy and satisfying breakfast, give Swiss chard pancakes a try.

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