Instant Pot Saag Aloo 

(Indian Kale & Potatoes)

Made with frozen chopped kale, and potatoes, this is from the recipe of Vegan Richa. I think next time, I'd first quickly defrost the kale in the microwave before cooking. I'd also add a bit more salt and spices, as I just added in most of a bag of kale (without measuring), and I tend to toss in extra potatoes when I take the time to cut one or two ... thereby diluting the power of those seasonings. These comments reflect on me, of course, and not on the recipe, which was fabulous. As it's better for me when things are well-cooked, I just let the pressure naturally release after the cooking time was up. Anyway, I was really wanting kale and potatoes, and this recipe was the perfect vehicle for that. 

Vegan Richa Website, Instant Pot Saag Aloo with Sweet Potatoes

Kolokithokeftedes 

(Greek Zucchini & Kale Baked Fritters)

These were from the recipe of Feel Good Foodie. This is a baked version of a traditional family recipe, and I think the long, slow baking really brought out the flavor and sweetness of the zucchini. I've really been enjoying these fritters! Yum. 

I didn't want to waste the water squeezed out of the salted zucchini (which there was a lot of!), so I heated it up and added some potato flour. I thought it would make a good sauce for the fritters, or a soup (with added water). (When I boil zucchini, I save the water to use for rice or soup, but sometimes I just drink it, because I really like it.)

I didn't have the spring onions or feta mentioned in the recipe, and I forgot the frozen homemade paneer (Indian cheese) that I was going to use as a substitute for the feta. And although I did squeeze out the water from the salted zucchini, as instructed, I didn't do quite enough; I added some breadcrumbs to dry it up a little. After I set out spoonfuls of fritter batter on a baking sheet, I sprayed them with oil. The cooking time in the recipe was good, but I added a few minutes on each side, as the fritter batter was a bit wet (due to my fault). The fritters were nicely browned, and even a little crispy. Mmmm... 

Feel Good Foodie Facebook

Feel Good Foodie Website, Zucchini & Kale Baked Fritters

Healthy Greek Spinach & Kale Dip 

This is from a recipe by Kouzouna's Kitchen. I started out by slowly cooking 2 chopped onions in some olive oil. Next, in stages, I added to it, the 16 oz of fresh spinach and kale leaves from the box at the store. It took a while to get them all in, as I first had to wait for one batch to wilt before adding another. After it had cooled a little, I processed it in my mini-Cuisinart. I took half, and stashed it away in small containers for another time. The rest of the mixture became the dip. 

As I have to be careful what I eat (which is why I process leafy greens like spinach), I did have to make some substitutions. I left out the Parmesan cheese, used creamy whole-milk yogurt instead of Greek yogurt, and used some leftover paneer (Indian cheese) instead of cream cheese. I put it away, and heated it in the oven the next day. Spectacular! It was so warm and comforting, whether with homemade pita chips or with the breadsticks from earlier.

Kouzouna's Kitchen Website, Healthy Greek Spinach & Kale Dip

Kouzouna's Kitchen Facebook