My inspiration for the kale bites came from a Crab Rangoon. There was all this left over kale – what if I put that in a won ton? Wait, what if I make a veggie won ton…the result was surprisingly good!
Here are my kale bites, ranking about 50 calories each. They were incredibly easy to make. However, my skills with won ton wrappers were subpar. Be gentle to avoid ripping!
You will need mini muffin baking sheets for this recipe. If you try it in a regular muffin pan, let me know how it turns out.
Makes 36 pieces
• 1 block of room temperature cream cheese (8 ounce)
• ½ cup plain Greek yogurt
• 4 cloves garlic roasted into a paste*
• 2 tsp. onion powder
• ¼ tsp. garlic powder
• ½ cup thinly sliced green onions (both green and white)
• 2 cups chopped blanched kale**
• 1/2 cup parmesan cheese
• Won ton wrappers
Preheat your oven to 375 degrees and grease your muffin sheets.
Mix the first 5 ingredients together thoroughly. Next, add the green onion, kale, and cheese. Continue to mix until evenly incorporated.
Place one won ton wrapped in each muffin cup and add 1 tablespoon of the mixture to each cup.
Squeeze all the corners together until it forms a little dumpling.
Bake about 10 minutes. Check halfway through to ensure the tips are not burning. Cool and serve immediately. Snack on!
**Blanching kale – Bring two cups of water to a boil and set a bowl of cold ice water nearby. Boil kale 2 minutes and drain. Add kale to the ice cold water. Once the kale is chilled, squeeze out the excess water.
The baked texture of the wonton was crunchy on top with a soft dumpling bottom. I found them irresistible. I couldn’t keep my hands off of them and they went very quickly with our friends. Hope you enjoy!
Penny’s Corner: We are friends with another couple who have a passion for pug breed. It’s also a treat when they come over because they completely understand the temperament of a pug. She’d rather be on your lap chillin’ with people than doing anything else.