And for a new recipe, I’m sharing another recipe from Aluma Farms, one they adapted from SmittenKitchen.com. It’s totally adaptable for whatever greens were in your box … or will be in next week’s box …. or the box the week after that.
Ingredients:
2 cups milk – dairy or non-dairy 2 1/2 cups all-purpose flour 3 eggs 1 teaspoon coarse salt Freshly ground black pepper 1 small bunch green onions, tops removed, chopped 1 shallot, coarsely chopped 2 garlic cloves, split, germ removed, and coarsely chopped Leaves from 10 parsley sprigs 5 large or 10 small leaves of collards, kale, turnips, mustard greens … whatever you have on hand … torn into medium-size pieces About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil
Preparation:
If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250 degrees and line a baking sheet with foil.
Make the batter: Put everything except the greens and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add leaves and pulse machine until they’re chopped to your desired consistency.
Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.
Repeat with remaining batter. Serve with lemony yogurt (plain yogurt, lemon juice, salt to taste) or another sauce of your choice.