Loaded with spinach, kale, and Parmesan cheese then lightly coated with panko breadcrumbs and baked until crispy and tender
Ingredients
1 small yellow onion- chopped
2 Tbsp. extra-virgin olive oil
2 Tbsp. salted butter
6-ounce package fresh baby spinach (the equivalent to 5 oz. of frozen)
2 cups packed with fresh kale, rinsed
1 large scallion (green onion)
1 egg
2/3 cup panko bread crumbs, plus extra for coating
1/2 cup grated Parmigiano-Reggiano cheese
salt and pepper to taste
dash of organic cayenne pepper
organic olive oil cooking spray
Directions
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.