Buy the bookChard, Ricotta & Saffron Cakes
June 2, 2014

These little pancakes are a perfect way to use up chard when you don't feel like eating chard. Or feed it to your kids, when you know they won't want to eat it otherwise.

Delicious topped with a dollop of sour cream or crème fraiche and diced beets or a spicy-sweet chutney. I served them with miniature sausages, though they would also be great with a big green salad and pork chops, or just one of those two. On p. 234 of Deborah Madison's Vegetable Literacy.


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