The frico is traditionally a pile of melted cheese, usually parmesan, that crisps up like a cracker as it cools. This version is a rip-off of a recipe I saw on Lydia's Italy. The things you learn from PBS when tied to a chair nursing a newborn! I saw this last summer and they are a staple in this house now. I find it highly appropriate that Smilosaurus loves them as much as I do.
1. Grate the cheese use the large holes on a box grater. Set aside.
2. Remove ribs from swiss chard and reserve for another use. Coarsely chop leaves of swiss chard.
3. Slice onion half in half again lengthwise and slice across, creating roughly 1 inch slivers of onion. Finely chop garlic clove.
4. Place swiss chard and water in a non-stick or cast iron frying pan, salt generously, cover and steam 5 minutes. Remove from pan and drain well. Wipe pan dry.
5. Place onions in dry pan and drizzle with olive oil and a pinch of salt. Cook over medium heat until soft but translucent. Add in the garlic and cook for 30 seconds until you can just smell the garlic. Remove from heat and place in a bowl to cool. Wipe pan clean.
6. When onions and chard have cooled slightly mix together with the egg and flour. Season with a bit of pepper. It will be wet and sticky.