I Didn’t Forget You!


I just got busy.  I’m sorry!  I know that’s no excuse.  But after a month-long hiatus, energEAT is back so I hope you are hungry!

How appropriate that the first post of the new year (happy 2013) features kale.  I like to think of kale as the ambrosia of the health gods.  Today we are using Dino Kale.  It’s actually called that.  The official name for Dino Kale is Lacinato, but why would you say Lacinato when you have an excuse to say Dino?!  Buy kale.  Buy Dino.


I have made these quinoa patties lots of times before without using kale.  But this is the new year, people, and we are embracing kale.  I don’t make resolutions.  I just like kale!


Kale can be bitter, but that is why we saute it with shallots and garlic and then combine it with cheese and quinoa.  Always cheese.  All the time.

Eat these patties for breakfast, lunch, snack, and dinner.  Do it!  They are so healthy and so yum.  You can eat them hot and right out of the frying pan, or you can store them in your refrigerator and eat them out of a Tupperware.  I have been known to practice both methods.


Random note: can’t decide if I like this warm winter weather.  While it’s really nice to be able to go outside for a run without 85 layers of clothing on and still not get windburn, it’s freaking me out just a tad.  Near-50˚ temperatures in January is just not kosher.  Does anyone else feel like that?


{makes a lot of patties}

1 cup quinoa [when cooked, should yield ~2 cups]

3/4 of a shallot, chopped

3 cloves chopped garlic

bunch of dino kale

scant 1 cup panko bread crumbs

1/2 cup grated (good quality) parmesan cheese

4 eggs

salt and pepper to taste

olive oil

cook quinoa according to package instructions.  let it cool.  in a pan, saute chopped shallot in olive oil for about 2 minutes.  add chopped garlic.  saute for another minute. add chopped kale.  saute for another minute until kale is wilted.  add this mixture to the cooked quinoa.  let it come to room temperature (you can cheat by shoving the mixture in the fridge).

whisk 4 eggs.  set aside.  combine cheese, breadcrumbs, salt, and pepper with quinoa-kale mixture.  add eggs and stir: the eggs are like glue!  everything sticks together!  it’s magic!

form patties into desired shape.  i use an ice-cream scooper to get a size a bit larger than 2 tablespoons.  in a saucepan (with olive oil) over medium-low heat, cook patties for about 4 minutes per side.  patties should be golden brown.  transfer to wire-racks lined with paper towels and enjoy immediately.

[unused mixture can be stored in fridge until used]

enjoy 🙂



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