By Ali Lopez
1 bunch greens (can be a mix of beet, turnip, kale, chard, mustard, etc.) about 10 cups total
3 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, chopped
1/2 cup basil
1 cup breadcrumbs
1/4 cup crumbled feta
1 or 2 eggs
salt and pepper to taste
Oil for frying
- Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
- Heat a large skillet over medium-low heat and add the oil, onion, garlic, salt and pepper. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes, then add the greens to the pan and sauté for a minute or two, until they have wilted.
- Turn the mixture into a large bowl and let cool for five minutes, then add the basil, breadcrumbs and feta. Mix well and taste for seasoning. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg. It will depend on the type and amount of greens how many eggs you might need. Refrigerate for a few minutes to firm up.
- Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.