Sunday, November 13, 2016
My garden produced an abundance of collard greens last winter. I love subbing ingredients plus it was a great way to use up the collards I froze.
Yesterday I added Buffalo Chicken Deviled Eggs. Since Thanksgiving is around the corner I wanted to add another appetizer. The balls can also be a side dish. Make a cheese sauce in any cheese you prefer. Prepare the balls, add the sauce and bake. Easy!
The recipe is from my Aunt who worked in the Brightwaters, NY school district.
2 (10 ounce packages) frozen chopped spinach, thawed & squeezed dry*
1 cup dried boxed stuffing mix (crumbled) **
4 large eggs
3/4 cup grated Parmesan cheese
1/2 teaspoon thyme
1/4 cup melted butter
1 clove garlic, crushed
salt & pepper to taste
In a medium sized bowl, mix spinach with remaining ingredients. Refrigerate for 20 minutes. Roll into 1-inch balls. Place onto cookie sheets.
Bake 15 to 20 minutes at 350 degrees. Serve warm.
The balls also taste great dipped in a cheese sauce or make up your favorite sauce to dip them in.
* Since I used collards I measured 2 10 ounce cups
**I used 3 cups of bag herb seasoned classic stuffing ( not cubed)
*** I used frozen collards instead of spinach