Time to prepare: 20 min
Time to cook: 42 min
With kale and spinach, these savory bites loaded with Italian cheeses are a delicious way to eat your greens. They make a great snack or appetizer.
1/4 cup (60 mL) butter
1 onion, finely chopped
2 cloves garlic, minced
4 cups (1 L) stemmed shredded kale
4 cups (1 L) baby spinach
1/4 tsp (1.25 mL) salt and freshly ground pepper
1/4 cup (60 mL) finely chopped fresh parsley
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) Worcestershire sauce
1 cup (250 mL) shredded Fontina cheese
1/2 cup (125 mL) grated Parmesan cheese
4 eggs, beaten
2 cups (500 mL) fresh bread crumbs
STEP 1 Preheat oven to 350°F (180°C). Line baking sheet with parchment paper. In large skillet, heat butter over medium heat; cook onion and garlic until softened, approximately 5 to 7 minutes. Add kale, spinach, salt and pepper; cook until wilted, approximately 5 minutes. Transfer to large bowl; let cool completely.
STEP 2 Stir in parsley, lemon juice and Worcestershire sauce. Stir in Fontina, Parmesan and eggs. Add breadcrumbs; mix well until mixture holds together (mixture will be a little wet.) Shape into 1-inch (2.5 cm) balls. Place on prepared baking sheet.
STEP 3 Bake until firm to the touch and golden brown, approximately 30 minutes. Let cool for 5 minutes before serving.