1 bunch Swiss chard, stems removed and reserved for another dish, chopped
1/4 cup chopped parsley
1 clove garlic, chopped
1/4 cup onion, chopped
2 tablespoons heavy cream
1/4 cup all-purpose flour
1/2 teaspoon sea salt
freshly ground black pepper
Lard or oil, for frying
Sour cream or Greek yogurt (optional)
- Bring a pot of salted water to a boil. Add the chard and cook about 3 minutes. Rinse under cool water and drain. When cool enough to handle, squeeze out excess liquid and set aside.
- Place the parsley, onion, and garlic in the bowl of a food processor with the blade attachment and pulse until the mixture is finely chopped. Add the chard and pulse until combined and finely chopped. Transfer to a large bowl. Add the egg, cream, flour, salt, and pepper and mix well to combine.
- Heat 2 tablespoons of oil in a large cast iron skillet over medium-high heat. Meanwhile, line a baking sheet with paper towels. Place about a tablespoon of batter into the pan and spread it out. Repeat until you have 3 to 4 pancakes in the pan. Fry until golden-brown on the bottom, about 2 minutes. Flip and cook, pressing down with the spatula a bit, until the other side is golden-brown, about 2 minutes more. Transfer to the paper towels. Serve warm with sour cream.