Mike Garten Laced with ribbons of kale, these cheesy bites are surprisingly light but big on flavor—we bet you can’t eat just one! Almond flour imparts a subtle nuttiness that complements the extra-sharp white Cheddar, and spoonfuls of the batter air-fry to beautifully golden in just 5 minutes. 8 […]
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Laced with ribbons of kale, these cheesy bites are surprisingly light but big on flavor—we bet you can’t eat just one! Almond flour imparts a subtle nuttiness that complements the extra-sharp white Cheddar, and spoonfuls of the batter air-fry to beautifully golden in just 5 minutes.
- 8 oz.
Tuscan kale (about 1/2 bunch), stemmed, leaves halved lengthwise, then thinly sliced crosswise
- 2
large eggs
- 1
scallion, finely chopped
- 2
cloves garlic, grated
- 1/2 c.
almond flour
- 1 1/2 tbsp.
all-purpose flour
- 4 oz.
extra-sharp white Cheddar, finely shredded
- Step 1Heat air fryer to 400°F. In large bowl, rub kale with oil and 1/2 teaspoon salt. Transfer to air fryer basket and cook until wilted, 1 minute; return to same large bowl and let cool.
- Step 2In medium bowl, whisk together eggs, scallion, and garlic. In small bowl, whisk together both flours and baking powder. Fold egg mixture, flour mixture, and cheese into kale.
- Step 3Line air fryer basket with parchment paper, leaving enough room around edges to allow for air circulation. Working in batches, drop 1-tablespoon spoonfuls of mixture into basket, spacing 1 inch apart. Cook until nests turn golden, about 4 minutes. Using small offset spatula or fork, carefully flip each nest and cook until golden brown and edges are crisp, 1 minute more. Repeat with remaining kale mixture. Serve immediately.
NUTRITIONAL INFORMATION (per serving): About 46 calories, 3.5 g fat (1.5 g saturated), 3 g protein, 95 mg sodium, 2 g carbohydrate, 1 g fiber
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Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and beautiful really lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, of course, dreaming of what to cook up with the harvest!
