Swiss Chard (or any vegetable you want) Cake
As taught to me by Erin
Chop and clean 3 leeks. Soften over medium heat in 2 T. butter or olive oil. In the meantime, clean 2-3 cups of swiss chard and cut into 1/2'' strips. Once the leeks are soft, add the chard and cook until wilted, about 2 minutes. Let cool a bit. In another bowl mix 2 eggs, 1/4 C. whole wheat flour, salt and pepper. Once chard mixture has cooled, add to eggs and flour. Drop into cast-iron pan and spread 2'' wide, 1/2'' thick. Cook like pancakes and serve with a dollop of creme fraiche.
Notes: Feel free to substitute onion and garlic for leeks and any leafy green or chopped vegetable for the chard. The vegetable mixture could be made and cooled in advance and then added to flour and eggs when ready to eat.
swiss chard cakes with smoked trout, sour cream and dill
smoked duck breast with a reduced cabernet, cherry and black pepper sauce
tillamook huckleberry ice cream
What a perfect Oregon meal! Glad you are enjoying the pancakes.
Where you been all my life??
Looks yummy Annie! It's a pretty lake, isn't it?
What is swiss chard? Serious question. : )
Swiss chard is a dark leafy green. Down south you might be more familiar with collard greens or mustard greens. Also in the same family as kale, swiss chard is my favorite color and texture of the greens and come with ribs (stems) of red or yellow or rainbow. A must try!
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