Fried Green Meatless Balls

My latest, favorite discovery: Fried Greens Meatlessballs . The recipe comes from Twelve Recipes by Chez Panisse’s Cal Peternell. The beauty of these meatlessballs is that any green can work — turnip, beet, chard, kale , etc. Last week, when no greens arrived, I used the greens from the carrots and the greens from the onions — it worked like a charm. More greens will be arriving today — phew! — and these meatlessballs, seasoned with cumin seeds, garlic, and feta, is a great use for them along with the onions and any of the herbs , though the original recipe calls for cilantro . Find the recipe below. ( Twelve Recipes , by the way, is a beautiful book — love it.)

Description

Adapted from Twelve Recipes by Cal Peternell

Notes:

• Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. I’ve even made these with a mix of the green tops from my CSA carrots and onions.

• I like to give my greens a quick pulse in the food processor. The greens need to be chopped finely at some point, and I find it easier to do it before they are sautéed. You could chop them finely by hand, too.

• If you have garlic scapes, you can purée them in the food processor after you pulse the greens. Use a few tablespoons of the scape purée in place of the garlic. Store the purée in an airtight vessel in the fridge.

• Basil or parsley can be substituted for the cilantro

• 8-10 oz greens, about 10 cups loosely packed, see notes above

• 3 tablespoons olive oil or grapeseed oil

• 1 small yellow onion, diced

• salt, to taste

• 2 cloves garlic, chopped

• 1/2 cup cilantro

• 1 tablespoon cumin seeds

• 1 cup fresh bread crumbs or panko

• 1/4 cup crumbled feta

• 1 or 2 eggs

• oil for frying

1. If you haven’t made your bread crumbs yet, purée some stale bread in a food processor first. Transfer to a storage vessel. Set aside. No need to wash the processor.
2. Tear the greens into rough pieces; then pulse them in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
3. If you are using garlic scapes, purée them in the food processor, transfer to a storage vessel and set aside.
4. If you are using Swiss chard, remove the leaves from the stems, and finely chop the stems.
5. Heat a large skillet over medium heat and add the oil, onion, Swiss chard stems, if using, and salt. Cook, stirring occasionally, until soft and lightly browned, 7 to 10 minutes. Add the cumin seeds, and cook while stirring for 1 minute. Add the garlic or garlic scape purée, and cilantro. Cook for 1 minute more.
6. Add the greens to the pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.
7. Let cool for five minutes, then add the bread crumbs and feta. Mix well, then taste for seasoning. Add more salt and pepper to taste—this is your chance to get the seasoning right while the mixture is egg-free. 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. I usually find one egg to be enough.
8. The key, I think, before frying, is to really make sure you squeeze the portions into tight balls.
9. 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 or 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.
10. Transfer to a serving platter. Let cool, then taste one. Sprinkle with sea salt if you wish and serve with lemon on the side. These are delicious warm, at room temperature or cold straight from the fridge.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Sauté
• Cuisine: American

Description

Adapted from Twelve Recipes by Cal Peternell

Notes:

• Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. I’ve even made these with a mix of the green tops from my CSA carrots and onions.

• I like to give my greens a quick pulse in the food processor. The greens need to be chopped finely at some point, and I find it easier to do it before they are sautéed. You could chop them finely by hand, too.

• If you have garlic scapes, you can purée them in the food processor after you pulse the greens. Use a few tablespoons of the scape purée in place of the garlic. Store the purée in an airtight vessel in the fridge.

• Basil or parsley can be substituted for the cilantro

• 8-10 oz greens, about 10 cups loosely packed, see notes above

• 3 tablespoons olive oil or grapeseed oil

• 1 small yellow onion, diced

• salt, to taste

• 2 cloves garlic, chopped

• 1/2 cup cilantro

• 1 tablespoon cumin seeds

• 1 cup fresh bread crumbs or panko

• 1/4 cup crumbled feta

• 1 or 2 eggs

• oil for frying

1. If you haven’t made your bread crumbs yet, purée some stale bread in a food processor first. Transfer to a storage vessel. Set aside. No need to wash the processor.
2. Tear the greens into rough pieces; then pulse them in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
3. If you are using garlic scapes, purée them in the food processor, transfer to a storage vessel and set aside.
4. If you are using Swiss chard, remove the leaves from the stems, and finely chop the stems.
5. Heat a large skillet over medium heat and add the oil, onion, Swiss chard stems, if using, and salt. Cook, stirring occasionally, until soft and lightly browned, 7 to 10 minutes. Add the cumin seeds, and cook while stirring for 1 minute. Add the garlic or garlic scape purée, and cilantro. Cook for 1 minute more.
6. Add the greens to the pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.
7. Let cool for five minutes, then add the bread crumbs and feta. Mix well, then taste for seasoning. Add more salt and pepper to taste—this is your chance to get the seasoning right while the mixture is egg-free. 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. I usually find one egg to be enough.
8. The key, I think, before frying, is to really make sure you squeeze the portions into tight balls.
9. 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 or 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.
10. Transfer to a serving platter. Let cool, then taste one. Sprinkle with sea salt if you wish and serve with lemon on the side. These are delicious warm, at room temperature or cold straight from the fridge.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Sauté
• Cuisine: American

Find it online : https://alexandracooks.com/2015/07/21/csa-week-56-fried-greens-meatlessballs-more/

Last summer ambitious garden plans got the best of us, mostly by way of the greens (kale and chard), which we just couldn’t keep up with. We learned our lesson and kept it simple this summer, planting five tomato plants in the raised bed and herbs — Thai basil, basil, and tarragon — in three large pots.

Thus far we’ve been able to keep up, picking the herbs often, weeding here and there, watering as needed. It has been such a treat having fresh herbs on hand, especially the Thai basil — one of my favorites — which I can only find at Asian markets.

In early June, when the Thai basil began flourishing, I made a double batch of She Simmers’ Easy Thai peanut sauce , a sauce I have made a number of times over the years, one I love for its versatility: for chicken satay, lettuce wraps, and fresh spring rolls. It, along with copious amounts of Thai basil, even transforms tofu .

I should note my uses for the sauce are probably inauthentic. Leela of She Simmers notes, “If you’re looking for a Chinese-style peanut sauce that goes over noodles or Vietnamese-style peanut sauce that is served with fresh spring rolls, this is not it. You can use this sauce in that way, if desired.”

Well, I do desire and confess: I like this sauce on noodles, too. Leela actually notes you can thin the sauce with more vinegar for a totally untraditional salad dressing. I like her thinking.

A few notes: I am not a fan of the grocery store options for Thai red curry paste (or any curry paste). It’s worth making the trip to an Asian market to stock up on the Maesri brand — it’s made with all good things — and tastes far superior to anything I’ve found at the grocery store. While you’re at the Asian market, you might as well pick up some coconut milk, too — you’ll save a boodle — and as many enormous bags of Thai basil you can can handle.

PS: Have you ever wondered how Asian markets can keep their prices for produce so low? This Lucky Peach article has some answers.

PPS: More chicken recipes here . And How to Cut up a Chicken .

Thai basil plant:

I love this peanut sauce for grilled chicken satay (chicken marinade is below)…

…and lettuce wraps: bibb lettuce, chicken satay, chopped peanuts, pickled carrots and daikon (see below), tons of herbs (Thai basil, mint, cilantro, basil, tarragon — whatever you have.) I like serving it with nuoc cham , too.

…and, my favorite, fresh rolls: lettuce, chicken satay, pickled carrots and daikon, herbs.

Love this Serious Eats recipe for pickled carrots and daikon. Will keep for weeks in fridge.

Description

It’s worth making the trip to an Asian market to stock up on the Maesri brand, which is made with all good things.

You can find the curry paste and coconut milk online, too — we used both of these brands when I worked at Fork, and I still use them today.

This recipe doubles well. You will have a ton, but it keeps for weeks in the fridge. The double recipe, too, will prevent you from having half a can of curry paste chillin’ in your fridge indefinitely. The sauce will thicken considerably in the fridge, so when you are ready to use it, thin it out with hot water or gently heat and add water to taste.

For the chicken:

• 4 boneless, skinless chicken thighs or 2 breasts, lightly pounded and cut into strips
• kosher salt and pepper
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon vinegar

For the satay sauce:

• 13.5 -ounce can of full-fat, unsweetened coconut milk
• 2 ounces (approximately ¼ cup ) of Thai red curry paste
• ¾ cup unsweetened (natural) creamy peanut butter, like Smucker’s
• ½ tablespoon salt
• ¾ cup sugar
• 2 tablespoons apple cider vinegar or white vinegar
• ½ cup water

1. Season chicken with salt and pepper. Whisk together the soy sauce, fish sauce, and vinegar in a large bowl. Place the chicken in the bowl to marinate for at least 20 minutes, then thread the pieces onto skewers.
2. Preheat a grill to medium high. Put the satay sauce ingredients into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).
3. Grill chicken until cooked through, 3 to 4 minutes total. Serve with satay sauce on the side.

• Prep Time: 25 minutes
• Cook Time: 5 minutes