This is a great way to enjoy a new green that you might be wary of cooking. I’m using a combo of beet greens and kale, you can really do any combo of kale, chard, collards, or beet tops. I like making 2-3 inch little pancakes…they feel more like a party. (You can also half the recipe if you want to use only 1 bunch.)
What you need:
- 2 bunches of greens, trimmed from stems (about 8-10 cups)
- A pinch of harissa or paprika
- 1 cup organic flour
- 1 tsp salt & dash of pepper
- 1 1/2 tsp baking powder
- 1 cup ricotta cheese
- 1/3 cup grated lanchengo or parmesan cheese
- 3/4 cup milk
- 2 eggs
- 2 tbsp oil plus more for pan
Wash the greens and place in a large pot still wet. Cover and cook on high until the greens are wilted and tender, but not totally cooked. When done, put in a colander and let drain.
Meanwhile make the batter. Combine your dry ingredients in one bowl and whisk your wet ingredients in a larger bowl. Squeeze any remaining water out of the greens and then chop finely. Mix the dry ingredients into the wet and then gently stir in the greens.
Heat a large nonstick pan over medium-high heat and cook pancakes. Pour the amount of batter you want for the size cakes you would like. It’s a very thick pancake batter, so it will not ooze out like pancake batter. Cook on each side about 3-5 minutes until golden.
Serve warm topped with yogurt, pickled beets or onions, or a flavored butter. (We are serving it with the Spring Garlic Butter.)