Herbed Spinach and Kale Balls

Olive oil cooking spray

8 oz finely chopped spinach

1/2 c. finely chopped onion

2 1/2 T plus 1/2 t. olive oil

1 large egg beaten

8 oz finely chopped kale

1/2 c. seasoned bread crumbs

1/4 c. finely grated parmesan cheese

1/4 t. each salt, garlic, thyme, sage, rosemary, oregano

Pinch of pepper


Preheat oven to 350 degrees. Spray a baking sheet with cooking spray or line with parchment paper. Blanch spinach and kale for a few minutes to soften. Drain and squeeze to remove excess water. Combine spinach, onion, olive oil, and egg together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands.

Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.

Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.




48 views0 comments

Recent Posts

See All

Ethiopian-Style Collard Greens

1.5 lbs of collards, stemmed and finely chopped 1 c. minced onion or leeks 2 T. water 1/4 c. olive oil 2 T. minced fresh garlic 1 medium tomato, very finely chopped 1 medium jalapeno pepper, sliced 1

Fall Harvest Gratin

2 T. olive oil 1 clove garlic, minced 1 leek, roughly chopped 1 medium sweet potato, peeled and diced into 1-inch cubes 1 medium beet, peeled and diced into 1-inch cubes 2 handfuls brussels sprouts, h

Curried Green Tomatoes, Butternut Squash and Lentils

6 medium green tomatoes 1 medium to large onion 1 ½ cups peeled, and cubed butternut squash 1 hot pepper 3 gloves of garlic 1 cup red lentils, picked over and rinsed (or other lentil of your choice) 1