(adapted from this L.A. Times recipe)
20 oz blanched chopped winter greens (or 2 (10-ounce) boxes frozen chopped spinach, thawed)
2 cups Italian bread crumbs (or regular bread crumbs + garlic powder, parsley, basil, oregano, salt & pepper)
1/2 cup grated Gruyere cheese (or Swiss)
1/4 cup grated Parmesan cheese
1 small onion, finely chopped
1 clove garlic, finely chopped
3 eggs, beaten
1/4 cup plus 2 tablespoons (¾ stick) salted butter, melted
1. Squeeze any excess water from the thawed spinach/blanched greens and separate clumps into a large mixing bowl.
2. Stir in the bread crumbs, Swiss cheese, Parmesan cheese, onion, garlic, eggs and butter until thoroughly combined.
3. Cover and chill the mixture until it is firm enough to form into balls.
4. Heat the oven to 350 degrees. Line a cookie sheet with foil, and lightly oil the foil.
5. With a spoon, scoop enough of the spinach mixture to form balls approximately 1 inch in diameter. Roll the mixture into balls and place on the foil-lined cookie sheet, spacing them 1 to 2 inches apart. Repeat until all the mixture is used.
6. Bake the sheet until lightly browned and firm, 15 to 20 minutes.
7. Cool slightly before serving. Serve with honey mustard dipping sauce or marinara.
Note: You can freeze uncooked balls to save for future cooking.
Another Note: I bet these would be extra delicious with bacon or Italian sausage crumbled into the mix.