Kale is great vegetable to have as a staple in your garden. With proper care and attention, you can be harvesting leaves for up to 4 months! Here is a recipe that is a proven winner. Great with eggs over easy for breakfast, or grilled fish for dinner!
INGREDIENTS
1 cup flour
1 cup fine yellow cornmeal
1 teaspoon salt
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
2 large eggs (lightly beaten)
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion
Butter or oil for frying
- In a large bowl, mix the flour, cornmeal, salt, corn, and kale.
- In a medium bowl, combine eggs, melted butter or oil, and milk. Pour wet ingredients into dry and stir gently.
- Heat 2 Tablespoons of butter/oil in a large frying pan or skillet. Add the onion, and sauté until golden brown (4-5 minutes.) Remove from heat and add to mixture.
- Add 3 Tablespoons of oil/butter to skillet. Use a ¼ measuring cup for each portion, add batter to hot skillet. You can make the cakes as large or small as you like, based on the dish you are preparing (think pancakes!) Add more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm
Serves 4-6
