Try this recipe for a savory cake full of greens and protein! Eating clean made easy.
- 2 Bunches of Kale, or other greens such as collards, beet, etc.
- 1 Medium Onion
- 2 Garlic Cloves
- 2 Slices Bread
- 3 Organic Valley Eggs
- 3/4 cup of Organic Valley® Cheese such as Colby, Cheddar, Mozzarella, etc.
- 1/3 cup of Flour
- 1 tsp Salt or to taste
- 1 tsp Pepper or to taste
- Organic Valley® Sour Cream for Garnish (Optional)
First off you need to blanch all the veggies. Boil a large pot of water, and get an ice bath started to cool the veggies once they are done cooking. Once the water is boiling, dunk the greens in for 2-3 min, then plunge the into ice bath. Do in batches if they don't all fit.
Once the greens are safely in the ice-water bath, blanch the garlic and the onions for about 30 seconds. You can leave the skins on, and you don't need to put them in the ice-bath. Just don't touch them until they are cool enough to handle.
Once everything is cool, start with the greens. Take them out of the ice bath, and squeeze all the water you can out of them -- I use a paper towel or dish cloth. Roughly chop the greens, onions, and mince the garlic; add them to a mixing bowl.
Toast 2 slices of bread -- I prefer the end pieces that nobody eats anyway. Once toasted brown, chop or crumble bread into mixing bowl. Chop up the Organic Valley® Cheese into a decent dice, or shred, add to mixing bowl. Add flour, salt and pepper to the mix. Crack eggs into bowl, and break yolks.
Use spatula (or your hands!) to thoroughly mix together all the ingredients. They should begin to feel a little like a "meatball."
Once mix is sticky, heat up a skillet, then add some oil or butter once the pan is hot. Once combined, make a small ball (about a cup) of the mix in your hands and squeeze together firmly. Place ball in skillet, and mash it flat with the back of a spatula, trying to keep "cake" together. Fry until golden brown on each side.
Garnish Liberally with Organic Valley® Sour Cream, or Not.