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1
Wash and drain the chard, then place in a pot of boiling water. Cover and cook over high heat until chard is just wilted, about 2 minutes (the chard should be tender but not overcooked, so watch it carefully). When the chard is done, use a slotted spoon to transfer it to a colander to cool and drain.
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2
In a small bowl, cover the thinly sliced basil leaves with two tablespoons of the boiling water and set aside.
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3
Combine the flour, salt, and baking powder in a bowl. In a larger bowl, mix together the ricotta, Parmesan, milk, and eggs until blended. Add the ghee and basil. Whisk in the flour mixture. Return to the chard and squeeze out as much water as possible, then chop it finely. It should yield between 10 to 12 cups. Stir the chopped chard into the mixture until well combined.
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4
In a large skillet over medium-high heat, add a few tablespoons of ghee. Drop the batter by the spoonfuls into the hot pan, making whatever sized cake you wish, to make between 6 to 8 cakes. The batter is quite thick, so you must give it plenty of time to cook through (about 3 minutes per side or longer, depending on the size). They should be golden brown. Only turn the cakes once and resist the urge to pat them down.
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5
Remove the cakes from the pan and serve warm with a dollop of Greek yogurt and some fresh basil.
