Delicious Herbed Spinach And Kale Balls Food

COCONUT CREAMED SPINACH AND KALE

Steps:

• Combine coconut milk, onion and garlic in a large saucepan and bring to a simmer over medium heat.
• Adjust heat and cook at a bare simmer, stirring frequently, until onion is translucent, about 5 minutes.
• Stir in raisins, salt, pepper and nutmeg.
• Raise the heat to medium and add kale a few handfuls at a time, stirring and adding more when it wilts.
• Cover and cook, stirring occasionally, for 12 minutes.
• Uncover and add spinach a few handfuls at a time.
• Stir well and cook, uncovered, until kale and spinach are very tender and excess liquid has mostly evaporated, 6 to 8 minutes.

SPINACH AND KALE BITES

Steps:

• Preheat oven to 375 degrees.
• In a frying pan, heat and melt butter with olive oil. Add yellow onion and sauté until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt about 1 to 2 minutes.
• Place cooked contents into a food processor along with one chopped scallion and pulse for several seconds. Transfer mixture to a medium-size mixing bowl.
• Add one egg, 2/3 cup of panko bread crumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of cayenne pepper.
• In a second smaller bowl or dish, pour some panko bread crumbs. Take a teaspoon full of the spinach and kale mixture into your hand. Make a small ball with your hands (larger than a quarter, smaller than a golf ball).
• Gently roll the ball into panko bread crumbs to coat evenly.
• Lightly spray the baking sheet with cooking spray. Place the spinach and kale bites onto the baking sheet. Bake for 20 to 35 minutes. Serve warm.
• Yields: 20 bites

DELICIOUS HERBED SPINACH AND KALE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper.
• Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs 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.

SPINACH BALLS

Steps:

• Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Shape into 1-in. balls; place on an ungreased baking sheet. Bake at 350° for 10 minutes or until very lightly browned. Balls can be made ahead and refrigerated overnight before baking.

SPINACH BALLS

Steps:

• In a large bowl, combine all ingredients until well mixed.
• Roll into 2 inch, walnut-sized balls.
• Chill in the refrigerator for 2 hours.
• Place on an ungreased cookie sheet and bake at 350ºF for 20 minutes.

SPINACH BALLS WITH HOT SWEET MUSTARD DIPPING SAUCE

Steps:

• In a small bowl mix together dry mustard and vinegar. Let sit for at least 2 hours. This is crucial for developing the "heat" in the mustard.
• After a couple hours combine mustard mixture, egg, and sugar in a small saucepan over low heat. Cook, stirring constantly, until mustard is thickened, about 5-10 minutes. Set aside to cool. If using later, store in airtight container in refrigerator.
• Preheat oven to 375ºF.
• Lightly beat eggs in a large bowl and then combine with the rest of the ingredients until well mixed.
• Roll into 1 inch balls and place on ungreased baking sheet. Bake for 15 minutes until golden and hot. If frozen, add about 10 minutes to time.

KALE, SPINACH, AND CANNELLINNI BEAN SOUP

Steps:

• Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
• add kale and spinach and cool until wilted.
• Add everything else and bring to a boil, stirring occasionally.
• turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.