I decided to do some more experimenting with dinner tonight and wanted to create something with swiss chard that I had to use up. I was a little wary eating it raw – I thought I could make it more interesting than a salad – but wasn’t sure what to do.
I came up with these patties and loved them! They were reminiscent of the filling in spanakopita, a phyllo covered Greek pastry that I used to enjoy pre-celiac days from one of my favourite restaurants.
And for the finger? Ironically, I had bought my first whole coconut, and carefully shattered it and took it apart. No issues, of course, using a hammer and a paring knife.
Alas, slicing some romaine for a side salad with my dinner resulted in slicing a portion of my finger. With a serrated knife. I laugh at the irony of the danger that ensued, smashing my coconut, but the mundane lettuce slicing is what got me.
Nothing that a delicious dinner couldn’t fix, with a little help from Polysporin and about four layers of Band-Aids.
Chard Patties
This recipe is just a guideline, I just threw it all in the food processor and adjusted seasonings to taste.
1 large bunch of swiss chard
1 cup cremini mushrooms
half a small onion
4 to 5 cloves of garlic (or less if you don’t love it)
juice of a half lemon
5 tablespoons golden flax meal
sea salt to taste
optional seasonings and herbs: I added a handful of fresh dill
Pulse chard, mushrooms, onion, garlic in the food processor, in batches if need be. Put in a large bowl, and mix together with remaining ingredients. Let it sit for about 1/2 hour. It should be scoopable; if not, add another tablespoon of flax meal.
Spoon large spoonfuls onto dehydrator (using fruit leather trays), then dehydrate at 115F for about four hours. Flip, and continue for another two hours or so.
