Swiss Chard Pancakes

Swiss Chard Pancakes [Farçous]
Adapted, just a little, from Dorie Greenspan’s Around My French Table
As mentioned above, this is very flexible recipe. Once you have the milk, flour and egg base in place, you can add the suggested combination of onions, herbs and greens below or one more suited to your tastes/what you have in the fridge right now. We used a most of a bundle of scallions (white and green) instead of onion and chives. I used only one garlic clove.
 
2 cups (475 ml) whole milk
2 1/2 cups (325 grams) all-purpose flour
3 large eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small onion, coarsely chopped
10 fresh chives, snipped
1 shallot, coarsely chopped
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil
To serve: Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste
If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250 degrees F and line a baking sheet with foil.
Make the batter: Put everything except the Swiss chard and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to your desired consistency.
Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.
Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.
Do ahead: Unused batter keeps in fridge for 3 days. Finished pancakes keep in fridge for a couple days, and will freeze much longer. Separate pancakes with pieces of waxed or parchment paper so they don’t glue together.

Swiss Chard & Goat Cheese Frittata

• 8 large red Swiss chard leaves with stems
• 2 T extra-virgin olive oil, divided
• 1 ¹/₂ cup thinly sliced red onion (about 1 medium)
• ¹/₂ t salt, divided
• 2 t minced fresh rosemary
• 1 T chopped garlic
• 8 large eggs
• freshly ground black pepper
• 4 oz goat cheese, crumbled
• If you don't have Swiss chard, spinach is good too
  

Directions:
Wash the Swiss chard; cut off stems, mince, and set aside. Roughly chop the leaves. Heat 1 tablespoon olive oil in a 9-inch skillet (I used an 11" skillet and it worked fine_ with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown. Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.

Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine. Wash and dry the skillet and return to stove top.

Turn on the broiler, then heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.

Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm in the center and golden on top. Use a rubber spatula to loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges.