Author Notes

This recipe is a godsend to anyone who belongs to a CSA or tends a prolific garden. Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. I've even made these with a mix of the green tops from my CSA carrots and onions. The recipe comes from Twelve Recipes by Cal Peternell, who notes that these "hot little balls make a nice snack or appetizer, but are also good later, to eat at room temperature out of hand on the go." I find them completely irresistible.



A few notes: The recipe calls for a bunch of chard or kale, washed and sautéed until tender, then chopped fine. You can do this ahead (as suggested in the book), or you can incorporate this step into the recipe, as I've done below: Simply add the greens to the pan after the cilantro, cumin, and garlic have been sautéed.



I like to give my greens a quick pulse in the food processor. The greens need to be chopped finely at some point, and I find it easier to do it before they are sautéed. You could chop them finely by hand, too.



Finally, basil or parsley can be substituted for the cilantro. —Alexandra Stafford