Deb’s Kale & Spinach Bites
2 cups chopped
fresh kale (stalks removed), spin in salad spinner to dry
6 ounces fresh
spinach, chopped, spin in salad spinner to dry
1 chopped
yellow onion
2 minced garlic
cloves
2 tablespoons
melted butter
2 beaten eggs
1 egg with 1
tablespoon of water whisked in
2 teaspoons
Dijon mustard
1 cup bread
crumbs
½ cup panko
bread crumbs
1 cup freshly
grated parmesan cheese (divided)
1 tablespoon
olive oil
½ teaspoon of
these spices: thyme, sage, rosemary, oregano
¼ teaspoon
cayenne
½ teaspoon
garlic powder
Tabasco sauce,
Worcestershire sauce, salt & pepper to taste
Line a
half-sized sheet pan with parchment paper and set aside.
Melt the butter
and olive oil in a medium skillet and add the chopped onion. Sauté until cooked
through and very soft, about 5-7 minutes. Add garlic, and quickly sauté but
don’t burn it. Add kale and spinach and cook briefly until slightly wilted. Let
cool slightly. Prepare other ingredients while cooling spinach mixture.
Combine the
kale/spinach mixture, Dijon mustard, spices, regular breadcrumbs, 1/2 cup of
the grated parmesan cheese, salt and pepper in the bowl of a food processor.
Pulse until you have a smooth consistency but still have texture to spinach and
kale. Taste and add squeeze of lemon juice, some hot sauce, more salt, more
pepper, or worcestershire sauce as needed. Add beaten eggs.
Spoon the
spinach mixture into a medium bowl and form into little balls - best to use a
melon baller. Place on the parchment-lined cookie sheet and put the cookie
sheet in the freezer for 90 minutes or 2 hours. Bake as outlined or put in a
freezer bag and keep until ready to bake.
To bake:
Preheat the oven to 375 degrees.
Beat one egg
with 1 tablespoon of water and place in bowl. Combine ½ cup of panko bread
crumbs and remaining ½ cup of parmesan cheese in a bowl. Add ½ teaspoon of
salt, pepper, and garlic powder to the cheese panko mixture. Add ¼ tsp. cayenne
pepper. Mix with your hands, then brush each kale bite with egg wash and then
roll each kale bite in the parmesan/panko mixture. Coat them well because this
provides the crispiness.
Place the
coated kale bites back on the parchment lined cookie sheet and bake for 25-30
minutes or until they’re just starting to turn golden brown. Don’t be afraid to
let them cook longer. Let cool slightly before serving.
Optional Dip
Sauce: Combine ½ cup sour cream or ½ cup Greek yogurt with 1 tablespoon mayo, ¼
cup fresh dill, & 1 clove minced garlic. Add hot sauce, salt and pepper to
taste
