Cinnamon-Spiced Swiss Chard Pancakes

Ingredients

• 4 large eggs beaten to blend
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground pepper black
• 4 servings lemon wedges 
• 0.5 cup matzo meal unsalted
• 5 tablespoons olive oil ()
• 1 cup onion chopped
• 0.8 teaspoon salt 
• 2 bunches swiss chard rinsed chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot
• sieve

Directions

1. Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes.
2. Place in sieve; press out moisture. Cool completely.
3. Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well.
4. Mix in chard.
5. Preheat oven to 300°F.
6. Place baking sheet in oven.
7. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side.
8. Transfer pancakes to baking sheet in oven to keep warm after each batch.
9. Serve pancakes warm with lemon wedges.