Swiss chard is my new favorite green. The leaves are so hardy and rich and they offer up wonderful texture and flavor to pastas, soups or as a stand-alone side dish. My current chard obsession lead me directly to the Goosefoot and Amaranth Chapter of Vegetable Literacy and I was delighted to find Deborah’s creative use for his colorful edible.
Begin by trimming the leaves away from the thick, brightly-hued stems of the chard. Place the leaves in a colander and rinse with cold water.
Move the damp leaves to a large pot, water droplets still visible. It is important that the leaves remain wet as you will want just enough moisture to steam the leaves gently. Cover and place on the stove over medium-high heat, cooking until wilted. Keep a close eye on the pan to make sure it does not become to dry. Do not hesitate to add a tablespoon or two of water, if necessary. My chard steamed to a perfect wilt in four minutes. Remove the greens back to the colander and set aside to cool.
Meanwhile, prep the saffron by soaking it in two tbs of boiling water. Allow to steep and set aside.
Now for the base of the batter: using two separate bowls, arrange your dry and wet ingredients. Starting with the dry, combine one cup white whole wheat pastry flour, one tsp salt (Deborah recommends sea salt), and one and one half tsp baking powder. Mix until well blended. Moving to the wet ingredients, place one cup whole milk ricotta cheese, one third cup freshly grated parmesan cheese, three quarters cup milk and two eggs. Mix until smooth.
Add three tbs of olive oil (or ghee) along with the saffron (including the water) to the ricotta mixture and whisk. Once smooth, slowly add the flour, whisking well until all the flour is blended in and the batter is smooth.
Turning back to the chard, place the greens in a clean dishtowel and squeeze, removing as much water as possible. Chop well and stir the chard into the batter.
Using a large skillet, warm three tbs of olive oil (or ghee) over medium heat. The oil should just cover the bottom of the pan. You want a very thin layer of oil, enough to create a nice crust and keep the cake from sticking, but not enough to make for a greasy mess.
Deborah Madison’s Chard, Ricotta & Saffron Cakes
Makes 12 Three-Inch Cakes
- 10 to 12 cups trimmed Swiss chard leaves
- two pinches of saffron threads
- one cup white whole wheat pastry flour
- one tsp sea salt
- one and one half tsp baking powder
- one cup ricotta cheese
- one third cup freshly grated parmesan cheese
- three quarters cup milk
- two eggs
- three tbs olive oil or ghee, plus additional for frying
- sour cream for garnish
- micro-basil or freshly chopped basil or parsley for garnish
Turning back to the chard, place the greens in a clean dishtowel and squeeze, removing as much water as possible. Chop well and stir the chard into the batter.
Using a large skillet, warm three tbs of olive oil (or ghee) over medium heat. The oil should just cover the bottom of the pan. You want a very thin layer of oil, enough to create a nice crust and keep the cake from sticking but not enough to make for a greasy mess.
Using a large dinner spoon, add dollops of the batter into the pan. Cook for three minutes and then flip, cooking for three minutes on the other side. Deborah cautions readers to ‘resist any urge to pat them down’. The batter is very thick and, unlike a traditional pancake, will not bubble on the uncooked top, letting you know it is time to turn to the other side. Three minutes per side was the perfect amount of time for a lovely crust to develop, the interior cooked through while remaining delicate. Top the cakes with sour cream and fresh herbs. I recommend micro-basil (used here) or freshly chopped basil or parsley. Serve immediately.
Lindsey McClave has a deep love for food, wine and travel. While she has no intentions of becoming a chef or a sommelier and doesn’t consider herself an expert in any culinary area, she is obsessed with learning.
She says, “the one thing I’ve taken away from my wine travels is that wine is meant for everyone – rich, poor, and everywhere in-between.” Whatever cooking becomes to you, she encourages you to find that foodie place, embrace it and run with it.
