Deb's Kale & Spinach Bites

 

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