I do this myself, also adding a step after the garlic where the greens (chard/beet/or the like) simmer covered for a few minutes in a small amount of broth, and then, uncovered, the greens can quickly evaporate the liquid to the desired consistency. Yummy and simple!
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These succulent Swiss Chard Pancakes are known in French as “Farçous”. They hail from Aveyron, a lesser-known region in Occitanie, in South-Central France. Sparsely populated and left mostly unspoi…
Est. reading time: 2 minutes
My friend Didier Frayssou, a wine master who can match any dish to its soul-mate wine, has a quality I adore in French men: a sophisticated palate and a love of his mom's home cooking. I don't think I'd known him five minutes before he started...
Les farçous, this typical Aveyronnais donut, will seduce you with its unique taste. Each grandmother had her recipe. They eat each other
Est. Reading time: 1 minutes
Spinach farçous with an egg on top, from Le Baratin in Toronto
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This might be fun to play around with:
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Probably not a high consumer of chard, but delicious:
And you said no pies, but how about a sweet chard pie
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