Skip to content

Beautiful, Abundant, Forgiving. . .

. . . and delicious! The wedding cake! Yes it was but that’s for the next post! I’m really talking about Chard, Swiss Chard. Much less sexy but much more practical. Chard is a workhorse of a vegetable and solved my dinner conundrum tonight. I have four plants in the garden and pick a generous bunch at least once a week.

Unfortunately my red chard plants just started bolting so I have less of a rainbow situation now but the white and gold ones are still beautiful.

Chard keeps in a plastic bag in the fridge for at least a week. It’s easy to cook and equally delicious braised for a longer period of time to bring out all its sweetness or quickly sautéed.

In tonight’s iteration I turned it into “Daddy Patties”, so named by my niece for my brother. Not sure why, but the moniker has stuck. Call them what you will, they are a hearty, delicious meal usually devoured by non-greens-loving adults and children with glee, as well as by us greens-lovers!

I had a heel of stale bread to use up today and was a bit lazy and just cut the bread into rough pieces. I love the flavor and texture of the bigger bits of bread in the patties but it does make the patties harder to fry and  flip as they break up more easily. They taste just as good but aren’t quite as beautiful.

My mother used to serve these with rice and a tomato sauce. I don’t usually take the time to make a sauce but it’s a great combo. I serve them with a dollop of Greek yogurt or sour cream or just plain or with a salad on the side.

2 bunches greens (chard, beet greens, spinach, kale, collards or any combination of these)

2 eggs

½ – 1 cup grated cheese (cheddar, swiss, gouda, asiago, parmesan (use the smaller amount if you’re using a hard cheese like parmesan, etc.)

1 cup larger, roughly torn bread crumbs or 1/cup more finely ground ones (or if you don’t have bread/bread crumbs you can  use 3 Tablespoons of cornmeal in the batter instead)

a pinch or two of chili flakes (optional)

1/4 teaspoon nutmeg (optional)



oil for pan frying

Wash and coarsely chop the greens. Cook them in ½ cup or so of water in a large sauté pan or pot for a few minutes until they are tender (for kale or collards the cooking time will be a bit longer, but not much). Drain well and squeeze out most of the moisture and chop the greens again. Beat the 2 eggs in a large bowl, add salt, pepper, chili flakes and nutmeg (if using), grated cheese and bread crumbs. Mix in greens. Taste for salt.

Heat a cast iron or other large skillet with a tablespoon or so of olive or safflower oil. When hot spoon  about large spoonfuls of the mixture into pan and pat down with a spatula to flatten. Flip after a few minutes when the underside is golden brown. Cook a few minutes more and serve. They keep warm and hold up nicely in a 250 degree oven.

20 Comments Post a comment
  1. Carol Boutard #

    I love growing chard, but find that it can be a bit much on its own. I will absolutely be making this one. Thank you for the photographic details, as I would have thought they would not stay together so well. I wonder if you might make these with other greens, such as amaranth or orach?

    June 29, 2010
    • Yes, Carol, I would imagine it would work well with those greens though I don’t have much experience with either of them. Try it and let me know how it works.

      June 30, 2010
  2. Mommy #

    Kind of an odd feeling to be reading a recipe for these staples that have never really had a recipe. I just happen to have some in the kitchen along with the tomato sauce with lots of parsley that is on its last legs. Some of my chard is beginning to bolt too so I picked lots, froze 2/3 and made patties out of the rest – without cheese for Vita, with cheese for us.

    June 30, 2010
  3. Theya #

    Thanks for the idea! I made these for the kids tonight, I had a whole bunch of Kale from the SIO CSA (where I learned about your blog last week), that needed to be cooked and this was the perfect solution! I made them with a combo of mozzarella and parano and my eight-year-old thought they tasted like pizza.

    June 30, 2010
    • So glad this was useful today. It’s really very adaptable and as you say, the kids tend to like it. My son gobbled up 3 tonight!

      June 30, 2010
  4. I have never had chard but you recipe looks great so I will try it this week . Thanks

    July 6, 2010
  5. These look great Katherine. What an awesome idea. I’ve had a too-much-chard season and thought I was getting creative but clearly I was not! I’m currently facing too much Italian kale.

    July 20, 2010
  6. I just made these with a side of spicy sauteed prawns – they were awesome!! And vitamin packed!

    August 12, 2010
  7. Debbie #

    These were a big hit with the hubbie last night – thanks!

    November 11, 2010
  8. So glad Debbie. And what about you? Did you like them? They are definitely a favorite in our house-hold.

    November 11, 2010
  9. Leesa #

    Making these again after y 9 year old son begged me (which didn’t take much convincing since I also thought they were amazing. The difference this time is my oven decided to go out and it is in the middle of my kitchen waiting to be repaired (or replaced depending on what the repairman says tomorrow) so I steamed the chard in my microwave steamer, then chopped it up. Seems to have worked pretty good. I did add some onion and garlic powder and some Franks red hot sauce instead of the red pepper flakes (easier to get to with my stove in the way). They are all mixed up and ready to go for dinner. I will be cooking them in my George foreman grill or my sandwich maker (whichever one I can get to easier 🙂 ). Thanks again for a GREAT and HEALTHY recipe my kids love!!

    July 1, 2012
    • Thanks for the report Leesa. Hope they did well on the grill. Good for you for making do. They are such a great vehicle for getting veggies in folks and most importantly, very delicious.

      July 1, 2012
      • Leesa #

        They turned out just as delicious as the first time…..Thanks again for a GREAT recipe!!

        July 1, 2012
  10. Brooks #

    I just made these and they are DELICIOUS! I used kale, gouda and parmesan. Thanks for a great recipe. I love having an easy idea for using leftover greens and cheeses!

    April 27, 2013

Trackbacks & Pingbacks

  1. Red Lentil and Winter Squash Dhal « Cook With What You Have
  2. Swiss Chard Tart | Cook With What You Have
  3. Greek Yogurt | Cook With What You Have
  4. Getting Comfortable | Cook With What You Have
  5. Cleaning out the Freezer & Cornbread | Cook With What You Have

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: