(2021) Braising Greens Pancakes

Recipe Author: Conne Ward Cameron

I am also excited to see collards this week. If you don’t use your beet greens in the crispy beets recipe, how about adding them to the collards and making these Braised Greens Pancakes from Aluma Farm. Do you know Aluma Farm on the Westside Beltline? They put out a weekly e-blast with information about what’s available at their farmstand and occasionally provide recipes, like this one they adapted from Smitten Kitchen. It’s a valuable recipe because you can use any greens you have on hand. They cook the pancakes in a bit of oil. That’s delicious, but not necessary. I’ve made these on the griddle with just a brushing of oil or nonstick cooking spray to keep the pancakes from sticking. Served with a lemon-yogurt mixture, the result is a bit like spanakopita but without the fiddly rolling of things in phyllo. Definitely a win.

Ingredients:

2 cups milk (whole milk is used in the original recipe, but can be replaced with non-dairy milk) 2 1/2 cups all-purpose flour 3 large eggs 1 teaspoon coarse salt Freshly ground black pepper 1 small bunch green onions, tops removed, chopped 1 shallot, coarsely chopped 2 garlic cloves, split, germ removed, and coarsely chopped Leaves from 10 parsley sprigs 5 large or 10 small Swiss chard, kale or collard leaves, or 1/2 bag of braising mix, tough stems removed, and coarsely chopped About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil

Preparation:

If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250 degrees F and line a baking sheet with foil.
Make the batter: Put everything except the greens and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add greens and pulse until they’re chopped to your desired consistency.
Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.
Repeat with remaining batter. Serve with lemony yogurt (plain yogurt, lemon juice, salt to taste) or another sauce of your choice.