Spinach & Kale Bites
I was so surprised when these came out so well. In fact, a friend’s kiddos even started sneaking them. They loved ’em! What a great way to get some healthy greens into the kiddos! They also freeze beautifully, so if you make a double batch, stick them in the freezer and pull them out when you need a quick appetizer. Your guests will be only too happy to pop these Spinach & Kale Bites until they’re gone!
| Servings | Prep Time |
| 8people | 20minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 4cups fresh spinach leaves
- 4cups fresh kale leaves, stems removed
- 1/2medium yellow onion, diced
- 3cloves garlic, diced
- 1tbsp. olive oil
- 1cup fat free skim ricotta
- 1large egg
- 2cups panko breadcrumbs
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Rinse & dry the spinach & kale. Dice onions & garlic.
- Heat large skillet over medium high heat. Drizzle with olive oil. When oil is hot, add onions and saute for 5 minutes or until they begin to soften. Add garlic and saute additional 2 minutes.
- Add spinach & kale to skillet. Stir carefully until greens begin to wilt. Cook 5-7 minutes, or until greens are completely wilted but still bright green. Remove from heat.
- Place spinach, kale, onion & garlic mixture into food processor.
- Pulse until ingredients are incorporated with the onions & garlic, but are not quite a paste mixture.
- Place greens mixture into large mixing bowl along with ricotta cheese, egg, and 1 cup of bread crumbs; add salt & pepper to taste.
- Mix ingredients until a stiff mixture is the result.
- Roll mixture into 1 1/2 – 2 inch balls; roll each bite in remaining 1 cup panko crumbs. Place on parchment paper-lined baking sheet.
- Bake at 375 degrees for 15 minutes or until the panko begins to brown slightly.
- Serve immediately. While they are awesome on their own, you can get creative with dipping sauces as well. Try marinara, bbq sauce, or a teriyaki sauce. So may combos, all green and tasty!
Recipe Notes
If you have extra, you can also allow the bites to cool completely and freeze for up to 1 month. To reheat, remove from freezer and allow to stand at room temperature for 20 minutes. Reheat at 300 degree for 10 minutes or until heated through.
Other variations on flavors I’ve used include adding leeks or green onions. I plan to try adding some red bell peppers the next time for additional color and a different depth of flavor.
What adaptations would YOU make to these yummy Spinach & Kale Bites?