14 ounces Swiss chard, kale, mustard, turnip or radish greens, stems removed
1/2 cup chopped Italian parsley
1/4 cup chopped cilantro
1/4 cup chopped dill
1 1/2 teaspoons grated nutmeg
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
freshly cracked pepper
3 tablespoons all-purpose flour
2 cloves garlic, chopped
2 large eggs
3 ounces crumbled feta cheese (1/2 cup)
Olive oil or grapeseed oil for frying
Lemon wedges, for serving (optional)
1Bring a large pot of salted water to a boil, add greens and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
2Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
3Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch).
4Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).