100g (1 cup) Wholegrain organic porridge oats milled into flour (Or simply use oats flour)
1 Teaspoon sea salt and freshly ground black pepper to taste
Instructions
Have the chard leaves well washed and the rest of ingredients prepared as indicated in the ingredients description.
Using a sharp knife cut along the large leaf stalks. Depending on the length of the stalks you can get one or two fillets from each large leaf stalk. Stack the green leaves and chop several of them at once to a small size.
Put the oats flour on a plate and season it well with a bit of sea salt and freshly ground black pepper.
Beat the eggs in a shallow dish. Dip each chard fillet first in the eggs, shaking off the excess, then in the seasoned oats flour until lightly coated, patting them on so they form an even layer all over.
In a large frying pan heat 4 tablespoons EVOO over medium heat and put the chard fillets into the pan (you might need to cook them in 2 batches). Sauté the chard fillets for about 3 minutes, until they get a golden colour. Carefully turn the chard fillets over and cook for 2-3 minutes on the other side. Transfer to a plate lined with kitchen paper to drain.
In a separate frying pan with a lid, heat 1 tablespoon EVOO over medium heat and sauté the garlic cloves for about one minute until they start to get colour. Then add the chopped chard leaves and a pinch of salt and sauté for about 3 minutes covered with a lid and stirring occasionally.
Remove from the heat and serve the chard fillets together with the sautéed chard leaves hot.