Yup, you read correctly: Kale Balls. They are going to be famous at next year’s Minnesota State Fair. At least according to Avery, who honestly, genuinely and lovingly requests these from his mother. I can’t promise they are for everyone, because he definitely has a refined palate–by age 3 he knew gouda from cheddar. 😉
2 bunches greens–kale, beet tops, swiss chard, spinach all work, chopped
1 onion, diced
3 cloves garlic, minced
1 bunch cilantro, chopped
1/3 cup feta
1 cup+ breadcrumbs
1 egg, whisked
1 tsp cumin
Salt and pepper
Saute onion in olive oil until soft, about 10 min. Add garlic, cook for 30 seconds. Add herbs–cilantro, cumin, salt and pepper. Add greens and saute until cooked, 2 min or so. Set mixture aside to cool, add egg, cheese and breadcrumbs until mixture holds together (moist, but retains shape). Roll into balls, roll balls in additional breadcrumbs. Freeze.
Balls can either be brought to room temperature (about an hour) or sauteed frozen in a covered pan in olive oil over low-medium heat, turning to brown.