A few years ago I discovered Trader Joe's Spinach & Kale Bites. They sounded delicious so I took the idea and created my own version of their recipe. They are so versitile. I use a small cookie scoop to create meatball sized bites and a larger scoop to make larger "patties" that I recently used as "buns" for an edible flower sandwich I recently featured at a cooking demonstration. They are easy to make and can be cooked and frozen with great results. Give these a try!
1 small onion, diced, about ½ cup
2 Tbs olive oil
4 cups (packed) fresh baby spinach
2 cups (packed) with fresh kale, spine removed
1/3 cup cream cheese
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
dash of cayenne pepper
½ cup fresh flat leafed parsley leaves
½ cup fresh basil leaves
½ tsp Kosher salt
¼ tsp freshly ground pepper
4 tsp unsalted butter, melted
- Preheat oven to 375 degrees and brush a baking pan lightly with olive oil.
- In a medium sauté pan place the olive oil and diced onion and cook over low heat until soft and translucent, about 5-8 minutes.
- Using a food processor, combine the eggs and cream cheese and blend until smooth. Add the spinach, kale and herbs and process until smooth. Add the bread crumbs, parmesan cheese, and seasoning to the kale mixture and mix again.
- Using a 1 ounce cookie scoop, portion the mixture onto a baking pan. Flatten each slightly and brush with melted butter. Bake until firm, about 10 minutes. Serve hot or at room temperature. Refrigerate or freeze for later use.
Ways to serve: Serve as a side dish, hors d’oeurves, or with sauce as a vegetarian alternative to meatballs. Use a larger scoop to make larger patties to use in place of bread for a sandwich.