Mixed green fritters are a great way to enjoy edible greens – both the ones that people traditionally eat (like kale, mustard greens and spinach), and the ones that people usually throw away (like those of sweet potatoes, radishes, beets and broccoli).
I made my most recent batch using a simple and healthier-than-deep-fried recipe from food to glow that I had been meaning to try. (Food to glow is a great food blog focused on nutrition and cancer.) The original recipe was made with foraged greens – but rather than go foraging around LAX, I decided to use what I could forage from my fridge: beet greens, kale (with stems removed), cilantro and scallions.
The cilantro, scallions and beet green stems elevated what would have been a very nice side dish to a more central role in the meal, and were nicely complemented by a dollop of chipotle mayonnaise.