By Natalie R. Toney M.F.A., C.H., Healthy Planet Food Editor
Checking your “good” list for a fun, healthy, and versatile dish to serve throughout the holidays? Look no further, because baked spinach and kale “holly” bites will make spirits bright at any table this season! The festive green and white color beckons to be arranged in the shape of a wreath, mistletoe, or tree, and garnished as such with grated cheese ”snow”, and red pepper flakes! With so many desserts, cookies, and sweets this time of year to choose from, it can be a gift to have something a bit more savory to balance the palette out. Like cookies, you can even make the mixture ahead, freeze, and bake when ready! Spinach and kale bites are delicious served warm straight from the oven, room temperature with other hors d’oeuvres (mindful how long they are sitting out if using dairy products), as an alternative to traditional meatballs in sauce, or on a sandwich. The possibilities to enjoy these healthy, scrumptious bites are limitless and all the merrier with marinara, hummus, yogurt and dill, spicy olive oil, lemon or garlic aioli! Packed with iron, folate, vitamins A, C, K, and E, plus calcium, magnesium, zinc, and potassium, they are not only delightful, but a powerhouse of nutrients! As with most of my recipes, they are adaptable to specific health and dietary concerns, as well as modifiable for taste. They can certainly be relished any time of year-not just for dashing from holiday event to event! I usually make an extra batch that can be reheated in the months after. With a cup of cider and cozy evening by a fire, or table side for a seasonal soirée, hearts will grow with yuletide cheer when spinach and kale “holly” bites appear!
Tips: Use paper towels and a strainer to drain excess water from spinach and kale. Chop ingredients like nuts, garlic, mushrooms, etc. Very fine, or use a food processor. Can use a tablespoon, cookie scoop, or hands to form shape after mixture cools. Either place on a parchment lined baking sheet, or in wells of mini-muffin tin. Nuts can be substituted/omitted for allergy concerns, breadcrumbs can be left out for keto-friendly diets, or veggie crumbs as an alternative. Cooked rice or quinoa will extend the recipe and add texture if desired, plus additional seasonings such as thyme, oregano, sage, cayenne, onion powder, Mediterranean or Italian blends work well with the flavor. Shredded, or crumbled cheeses can also be added into the mixture. Be sure to make adjustments to recipe, and possibly cooking times depending on substitutions/additions. Spinach and kale bites can also be fried in a sauté pan with a bit of oil over medium heat until cooked through, and slightly crispy.(I would think they can be air fried, though I’ve never tried it as I do not have an air fryer—gasp!). Can store 24 hrs. in refrigerator, or freezer before baking.
Ingredients:
- 6-8 oz. Fresh (or 10 oz. bag frozen, thawed) wilted spinach, very well drained (double amount if not using kale)
- 2 C. (Packed) fresh kale, de-ribbed (double if not using spinach)
- 1/3-1/2 C. Grated cheese (romano, parmesan, or grana padano)
- 1 lg. Scallion
- 1 Egg, or flax egg
- 2 Tbsp. Butter, or dairy-free substitute (room temp.)
- 1/3 C. Finely chopped cremini mushrooms (artichoke, sun dried tomatoes, and/or black or Kalamata olives)
- 2 cloves garlic, minced
- Couple of pinches -1/8 tsp. nutmeg
- 1/2 tsp. Sea salt
- 1/4 -1/2 tsp. White or black pepper
- 2 Tbsp. Olive or avocado oil (plus a bit more to drizzle before baking)
- 1/2 C. Fresh parsley, chopped
- 1/4-1/2 C. Shredded Mozzarella crumbled feta, or dairy-free alternative
- 1/2-1 tsp. Red pepper flakes(opt.)
- 1/2 C. Chopped almonds, cashews, pistachios, or walnuts, (opt.)
- 1/2-1 Tbsp. Nutritional yeast(opt.)
- 1/2 C. Gluten-free breadcrumbs (plain, or Italian)
- 1/2-1 C. Cooked rice or quinoa (opt.)
- 1/4-1/2 C. Shredded Mozzarella or crumbled feta, or dairy-free alternative
Directions:
Heat butter and oil in a pan over medium until melted. Add scallion (or onion), garlic, and cook until they slightly soften. Stir in mushrooms (or similar ingredients) if using and continue a couple more minutes over medium before adding drained spinach and kale. Cook until moisture has evaporated, and add nuts, along with any grains if applicable, plus remaining spices for 3-5 min. Stir in cheese-shredded, grated, or crumbled-and remove from heat. Let cool in a mixing bowl for 10 min. Stir in whisked egg, then refrigerate for 20-30 min. Remove from fridge, preheat oven to 350 degrees, and form mixture into 1-1 1/2” balls on lined, or sprayed cookie sheet (or in mini muffin tin),can coat in additional bread/veggie crumbs if desired, drizzle lightly with oil, and bake for about 20-30 min., or until crisp, turning about halfway through. Remove from the oven, sprinkle with additional grated cheese, nutritional yeast, parsley, and/or red pepper flakes, and serve. You can keep it in the refrigerator for 3-5 days, or freezer for 6 mos.
Yields about 20 (amount varies per ingredients and size)