Spinach And Kale Bites Recipes

DELICIOUS HERBED SPINACH AND KALE BALLS

Delicious Herbed Spinach and Kale Balls image

An old Weight Watchers® recipe with many modifications through the years. Delicious and nutritious. Kids love them!

Provided by algc09

Categories Appetizers and Snacks

Time 45m

Yield 12

Number Of Ingredients 16

Ingredients

olive oil cooking spray (such as PAM®)
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 cup finely chopped onion, or more to taste
5 tablespoons olive oil
1 teaspoon olive oil
2 large eggs, beaten
1 (16 ounce) package frozen kale, thawed and drained
1 cup dry seasoned bread crumbs
¼ cup grated Parmesan cheese, or more to taste
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground thyme
½ teaspoon dried rubbed sage
½ teaspoon dried rosemary
½ teaspoon dried oregano
2 pinches ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper.
Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands.
Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 11.9 g, Cholesterol 32.6 mg, Fat 8.3 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 320.4 mg, Sugar 1.5 g

SPINACH AND KALE BITES

Spinach and Kale Bites image

Spinach and Kale Bites ~ Little vegetable balls loaded with spinach, kale, and Parmesan cheese then lightly coated with panko breadcrumbs and baked until crispy and tender. These little bites burst with spinach and Parmesan cheese flavor! The taste of kale is completely hidden in this little appetizer, making them the ideal snack for the picky eaters.

Provided by 2 sisters recipes

Categories Appetizers

Time 28m

Number Of Ingredients 12

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

Steps:

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.
Yields: 20 bites

NON-DAIRY CREAMED SPINACH AND KALE

Non-Dairy Creamed Spinach and Kale image

Non-dairy creamed spinach and kale with coconut milk.

Provided by Michael Jones

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups coconut milk
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
½ cup raisins
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
¼ teaspoon freshly grated nutmeg
8 cups loosely packed chopped fresh kale
8 cups loosely packed torn fresh spinach

Steps:

Combine coconut milk, onion, and garlic in a large saucepan over medium heat; bring to a simmer. Reduce heat to a bare simmer and cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in raisins, salt, pepper, and nutmeg.
Increase heat to medium. Add kale, a few handfuls at a time, stirring and adding more as it wilts. Cover and cook, stirring occasionally, for 12 minutes.
Uncover and add spinach, a few handfuls at a time, stirring and adding more until all has been added. Cook, uncovered, until both kale and spinach are very tender and any excess liquid has mostly evaporated, 6 to 8 minutes.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 18.8 g, Fat 9.7 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 224.9 mg, Sugar 6.8 g

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