Or how about these kale fritters adapted from a recipe by Adam Waller of Bocado demonstrated at the Peachtree Road Farmers Market.
1/3 cup olive oil, divided 1 large bunch kale washed, stems removed, dried, chopped 1 yellow onion, finely chopped 1/4 bunch cilantro, chopped 1/4 bunch parsley, chopped 1/2 teaspoon ground cumin 1/2 teaspoon granulated sugar 1/2 teaspoon salt 1 egg white 6 tablespoons all-purpose flour 1 1/2 teaspoons baking powder 1/3 cup buttermilk 2 tablespoons unsalted butter, melted 1 whole egg, beaten Yogurt-Chili Dipping Sauce: 1 cup plain yogurt 1/4 cup buttermilk 1 bunch green onions, roughly chopped 1 bunch cilantro, stems removed, roughly chopped 1/2 bunch parsley, stems removed, roughly chopped 1 hot chili, seeds removed, roughly chopped Juice of 1 lemon Good pinch salt and pepper
In a large skillet, heat 3 tablesopoons cup olive oil over medium-high heat. Add kale and onions and saute until onions are soft, about 5 minutes. Move to a bowl and stir in cilantro, parsley, cumin, sugar and salt.
In another bowl, whisk egg white to soft peak and fold into kale mixture.
In the egg white bowl, whisk together flour and baking powder. Stir in buttermilk, butter and egg. Stir flour mixture into kale mixture.
In a large skillet, heat remaining olive oil over medium-high heat. Drop fritter batter into skillet, taking care not to crowd skillet. Cook until brown on first side, about 3 minutes, then turn and brown the second side. Remove from skillet and drain on wire rack. Continue with remaining batter. Serve hot with Yogurt-Chili Dipping Sauce.
To make sauce: In the bowl of a food processor, combine yogurt, buttermilk, green onions, cilantro, parsley, chili and lemon juice. Process until smooth. Taste for seasoning. Refrigerate until ready to use. May be made up to 3 days ahead.