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It's easy to leave the farmers market with more bushels of greens than you know what to do with. Come Tuesday, or Wednesday, sautéing them might have been done enough, and it's time to switch it up. These fried greens meatballs will last the week and be anything but boring. See how:
In addition to the ingredients for the balls, pick up the following:
- tortillas and pita
- labneh, Greek yogurt, or hummus (or make your own!)
- grain of choice, be it farro, quinoa, or wheat berries
- olive oil
- the makings of pesto
- dumpling wrappers
- kaiser rolls
- tomato sauce
Make the meatballs on Sunday. Then through the week, put them to good use:
- Mash them up and add them to a quesadilla.
- Serve them in a dollop of labneh, Greek yogurt, or hummus and with pita on the side.
- Pack them with grains and a lemony dressing for lunch.
- Add them to a bowl of pasta that's been sauced with pesto.
- Wrap them in bacon and give them a bake so the meat crisps up. It's like a party appetizer but for dinner!
- Do as Ali Stafford does and eat them straight from the fridge—cold.
- Use them as dumpling filler: Just wrap in storebought wrappers and pan-fry.
- Make them into a meatless sub, with mozzarella and tomato sauce.
- 1 bunch greens, about 10 cups loosely packed, about 8 oz, 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 breadcrumbs
- 1/4 cup crumbled feta
- 1 or 2 eggs
- oil for frying
Other ideas for repurposing these meatless meatballs? Share them with us in the comments below!