CSA shares include a lot of greens! Beet greens, turnip greens, kale, swiss chard, spinach, the list goes on and on. Sometimes it's hard to find creative ways to use them all up before the next delivery, so we thought we'd help you out with one of our new favourite recipes. These little balls are delicious and can put a big dent in the greens you'll be getting each week.
Think of a spanakopita but without the dough.
Food 52 recommends making them on a Sunday night and then throughout the week, put them to good use:
Mash them up and add them to a quesadilla.
Serve them in a dollop of labneh, Greek yogurt, or hummus and with pita on the side.
Pack them with grains and a lemony dressing for lunch.
Add them to a bowl of pasta that's been sauced with pesto.
Wrap them in bacon and give them a bake so the meat crisps up. It's like a party appetizer but for dinner!
Eat them straight from the fridge—cold.
Use them as dumpling filler: Just wrap in storebought wrappers and pan-fry.
Make them into a meatless sub, with mozzarella and tomato sauce
Fried Greens Meatlessballs
1 to 1 ½ bunches greens - beet greens, turnip greens, swiss chard, spinach, etc
3 Tbsp olive oil or grapeseed oil
1 small yellow onion, diced
Salt, to taste
2 cloves garlic, chopped
½ cup cilantro (sub basil, dill or parsley)
1 Tbsp cumin seeds
1 cup fresh breadcrumbs
¼ cup crumbled feta
1 or 2eggs
Oil for frying
Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.
Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.
Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. One egg is often enough.
Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.