2 garlic cloves split, germ removed, and coarsely chopped
parsley leaves from 10 sprigs
5 large or 10 small Swiss chard leaves center ribs removed, roughly chopped
About 1/2 cup oil grapeseed, peanut, vegetable, or olive oil
Equipment
blender or food processor
skillet
baking sheet
Directions
Heat oven to 250 degrees F and line a baking sheet with foil.
Put everything except the Swiss chard and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to your desired consistency.
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 or another sauce of your choice.