Sunday, January 15, 2017

Collard Greens* Fritters- gluten free






 Love collard greens and always looking for new recipes. I wanted to try this since it has no flour or bread crumbs. 



Ingredients:

1 (16 oz) package frozen chopped collards***
1 medium onion, finely chopped (6 oz)
1 tablespoon minced garlic
3 large eggs 
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
1 tablespoon butter
1 tablespoon olive oil 

Directions:

Prepare fresh collards or take the 16 ounce box or package of collard greens in a saucepan with ¼ cup water.

 Bring to a boil, lower heat to medium-high and cook 3-5 minutes, until thawed.

Drain the collards well, either by pressing on them in a colander, or by placing the collards inside a clean kitchen towel** squeezing hard to get rid of as much water as you can from them.


Place the the drained collard greens, onion and garlic in a large bowl. Mix well.

In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the collards mixture, mixing well with a fork or a spatula to combine.

In a nonstick skillet over medium-high heat, heat the olive oil and butter. 

 Use 2 tablespoon per fritter , pressing down gently to flatten.

Cook 3-4 minutes on each side, until well-browned and crisp.

 Briefly drain on paper towels before serving.

* As mentioned above. Spinach could be used in place of collards.




** A white towel will get discolored when used to drain the water from the collards. I buy inexpensive towels from a dollar store.

*** I used fresh collards which I prepared by washing, taking out the stem  then steaming.  Once collards are cooked I let them cool before handing them. When cooled I place collards in the towel and squeeze out excessive fluid. I then add to a food processor and chop. Remove from food processor and measure out  16 ounces. 

Recipe adapted from Healthy Recipes

24 comments:

  1. These do look yummy. And that is some wall! Thanks for joining me and linking at
    The Fabulous January party! We're open all week and all month. Come over over often. Each of your posts and comments count toward the Happy Birthday to me giveaway! Have a great week!

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  2. You sure are posting some really healthy recipes. No flour and no breadcrumbs. This sounds really good. I must share this one.

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    Replies
    1. It's a great way to use up my collards plus these as so good!

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  3. I love collards and most greens. This sounds like a keeper to me. Thanks for sharing.

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  4. I have never had collard greens. What do they taste like? Thank you for sharing at #OverTheMoon!

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    Replies
    1. Very similar to spinach when cooked. I have them in my garden, perfect to grow down here in the winter.

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    2. Oh Marilyn - You're missing a treat!

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  5. Just got a bunch of collards in my CSA box and now I have a delicious idea to make with them.

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    Replies
    1. Collards are my favorite! Hope you enjoy the recipe.

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  6. These sound amazing!

    Thanks for joining Cooking and Crafting with J & J!

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  7. Ok. You swayed me. These are on my to make this! Thank you for sharing at #WonderfulWednesday! Make sure to do something nice for yourself this week!

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    Replies
    1. Marilyn- I was picking them right out of the fridge! I need to make more but this time I'm going to caramelize the onions instead of adding them raw. If you try it before I do- let me know ok?

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  8. I will! Probably early next week. Thank you for sharing at #ThursdayFavoriteThings! Have a wonderful week.

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  9. I've had collard greens when I've been in the US, and they really are delicious. Apparently we can now get them in some places in the UK too so I'll have to keep my eyes open! Love how you've made these delicious fritters, Linda. They are a treat, but healthy too. Thank you for sharing with us at Hearth and Soul.

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  10. I love collard greens! Thank you so much for sharing with us at #MMBH!
    XO
    www.mrsaokaworkinprogress.com

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  11. Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST. Pinned, Yummed, Tweeted!

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