Swiss Chard Patties

June 25, 2012

By:  Maria

If you haven’t done so already, sign up for an authentic CSA (not a basic community produce basket, which will usually provide you with produce, yes, but most of the stuff you get is the same stuff you are purchasing at the grocery store and many of the items are not seasonal).  You will get weekly produce that is local, typically organic (ask for the option!) and completely seasonal.

At this moment, I am getting loads of swiss chard, which I love, but I also realize that not everyone in my family likes eating swiss chard sauteed only with garlic (boooring).  I make it my mission to come up with creative little ways to feed my family produce and making tasty creations like this one is fantastic!  Give it a try!

Serves 4

 1 1/4 pound Swiss chard, cut into 1/2-inch strips
1/3 cup slivered almonds, toasted
1/4 cup finely chopped onions
1 cup steamed and finely chopped cauliflower (food processor works great!)
1 egg
1/2 cup almond flour or coconut flour
1 teaspoon cayenne pepper
salt and pepper to taste
coconut oil

Bring a large pot of water to a boil. Add the chard and simmer for 4 minutes. Drain and cool enough to  handle. Squeeze out all excess moisture. Chop the leaves and stalks again and squeeze out any remaining water. Place the chard in a large bowl.
Add the almonds, onions, egg, almond or coconut flour, cayenne, and salt and pepper to the chard. Combine with your hands (or spoon) until well incorporated. Form the mixture into 8 patties (about 1 inch thick, 3 inch wide).  Pour some coconut oil into a large skillet and heat.  Fry the patties for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature (see below for optional but totally delicious Basil Sauce that can be served with patties).
(I have baked these in the oven and, although they turned out ok, the flavor was simply not as appetizing.  Coconut oil is a healthy source of fat, which is needed in this recipe.  Once I cooked these in my skillet, they were gone fast!)

Optional, but totally delicious Basil Sauce:

2 cups basil leaves, packed
1 cup spinach leaves
1/4 cup coconut milk
3 tablespoons extra-virgin olive oil, divided
 1 teaspoon salt
1 garlic clove, crushed
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper

Place the basil leaves, spinach, coconut milk, 2 tablespoons of the olive oil, salt, garlic, mustard and 1/4 teaspoon of ground pepper in a blender. Blend until fully incorporated and bright green. Taste and add salt, if desired. Refrigerate until needed.

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