Can’t Believe They Are Collards!!!!
I’ve mentioned it before but I’m not crazy about vegetables. I like vegetables and will choose to choke down a plate of plain swiss chard because I know it’s good for me. However, if I didn’t know the things I know about food, I’d probably eat things like fish & chips or pizza (and I’m not talking healthified versions either) every night. So when I come up with a recipe that makes me crave veggies, I pull out a ladder, climb to the top of my roof, and shout, “I can’t believe they are collards!!!”.
Can’t Believe They Are Collards Veggie Patties!!!!!
Coconut Oil
Large Bunch of Collard Greens – Chopped
1/2 Onion – Chopped
2 Garlic Cloves – Diced
4 Pieces of Ezekiel Bread – or other (preferably sprouted) bread
1/2 Tbs Dried Parsley
1/4 Cup Fresh Basil
2 Tbs Sun Dried Tomatoes
Sea Salt
Pepper
1/2 Cup of Feta
4 eggs
1. In a pan sauté the collard greens, onion, and garlic in a bit of coconut oil until just soft.
2. Toast the Ezekiel bread and put it in a food processor with the parsley, basil, and sun dried tomatoes. Add salt and pepper to taste as well. Process until you have a well blended bread crumb mixture.
3. In a bowl, combine the vegetables, bread crumb mixture, feta, and eggs. Knead until it is well mixed.
4. Shape into little patties and pan fry over medium heat in the coconut oil until golden brown.
5. Place cooked patties on a paper towel lined plate absorb some of the excess oil
Makes 8-10 patties.
My favorite way to eat them is to top with fresh tomato and a bit of balsamic vinegar.
This past weekend, I tripled the recipe and froze them for quick easy lunches.
Theses are SO GOOD. No joke. At least, I love them, Brent loves them, and even my 10 year old who scorns my cooking said they were “pretty good”. Then he ate an entire one. If that doesn’t say something nothing does.
Hugs and High Fives,
Jenn
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This is my (almost) sane quest for insane health. Let's 
Your patties look great! Love the crust on them… I get lots of greens in my CSA boxes, and I sometimes get a bit bored of what I make with them. I’m putting this recipe on “my list!”
Bookmarked. And I hate collards, so you should feel special.
You always make me feel special, in fact, I thin I’ll start calling you Special K if that okay. 😀
These sound delicious. Will definitely be trying this. (:
SHUT UP! Collard pancake fritters! I’m So INNNNNN! Great thinking. Now if derek would just eat it (hmm, maybe I’ll serve it and tell him it’s spinach! Shh don’t tell!!)
I think spinach or any dark leafy green for that matter would work well. xoxo
Never tried collard greens. Ever. I was thinking, wow those crab cakes look awesome.
I am so making these!!
Saw the “Ripped Pants” epispode of Spongebob this morning and totally thought of you!
“Oooooops!!!” 😉
I love collards!! These patties look amazing!! I am so impressed that you came up with this brilliant recipe, thank you for sharing!!
I love this recipe thanks for sharing! I only tried collards for the first time this year and felt compelled to try them since I live in the South. I like to make zucchini cakes but since they will be going out of season soon, thats a no go and love having an alternative to it. Feta makes everything betta!!
“Feta makes everything betta!!!” He he!!!! Love that!
These look so good! I don’t eat soy, so I get really excited when I find meat substitutes that contain veggies instead. Awesome recipe.
Hi, Jenn!
I’m happy to have found you again. It’s been awhile. Hope y’all are having tons of fun learning out there on the road.
Just read some of your collards recipes and thought you might enjoy my latest “I can’t believe it’s a vegetable” recipe. Look on my facebook for more info if you can’t find it, but it’s called “Zucchini Cobbler” although I’ve renamed it mock apple cobbler. Amazingly, I think I’ll be making this often to use up zucchini when I don’t feel like dehydrating chips and when I want dessert, but don’t want to use up perfectly good apples. I’ve made it with real butter and xylitol in place of the sugar – still no one missed the sugar…they didn’t even know that it wasn’t apples or brown sugar. Still, do what you will with the recipe. I hope you love it.
Blessings,
Karen MacGowan (Stookey – from Vineyard)