Black kale and bread meatballs, with beans (choose from cannellini, chickpeas, or borlotti), are light and feature traditional Tuscan ingredients. Cooked in the oven or air fryer, these vegan patties are crispy on the outside and soft on the inside. A plant-based recipe from Grandma Benedetta without eggs, potatoes, milk, and oil.
SEASON and harvest of black kale (or kale, curly kale) – from October to April (after the first frosts, it becomes more tender).
RECIPES with black kale
- Difficulty: Medium
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Frying
- Cuisine: Vegan
- Seasonality: Autumn, Winter, and Spring
- Energy 218.75 (Kcal)
- Carbohydrates 39.70 (g) of which sugars 2.40 (g)
- Proteins 8.32 (g)
- Fat 2.96 (g) of which saturated 0.34 (g)of which unsaturated 0.01 (g)
- Fibers 6.43 (g)
- Sodium 346.59 (mg)
Indicative values for a portion of 128 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Black Kale and Bread Meatballs
With these amounts, I made 16 patties.
- 7 oz stale bread (perfect Tuscan saltless bread, use only the crumb without the crust)
- 3/4 cup water (or enough to soak the bread)
- 3.5 oz black kale (weight without waste)
- 1 drizzle extra virgin olive oil (to cook the black kale)
- to taste salt (and preferred aromatic herbs)
- 7 oz cooked beans (cannellini – alternatively, chickpeas or borlotti can be used)
Tools
- Cutting Board
- Knife
- Pan
- Air Fryer
Black Kale and Bread Meatballs
Cut the stale bread into regular pieces, using a sharp knife and a stable cutting board. Start by removing the hardest ends, then proceed to uniform slices.
Add the necessary water (the drier the bread, the more you will need), mix and compact well. Place in the refrigerator to soften.
Meanwhile, clean the black kale leaves (or kale), removing the hardest parts. Wash it and chop it finely.
In a pan, pour a drizzle of oil, add the chopped black kale and a bit of salt (along with preferred spices). Cook for a few minutes, stirring as needed and adding a little water if necessary.
When the black kale has become tender, add the cannellini beans (or another type of pre-cooked legume) and continue cooking just long enough to flavor everything, mashing the beans with the spoon.
Remove the soaked bread from the fridge and squeeze it with your hands.
Add the black kale and beans to the bread and, using your hands, break everything up to make the mixture workable.
With wet hands, form small, flattened meatballs, no need to oil them externally.
COOK:
🍀 in air fryer at 350°F for 10 minutes
(can be placed immediately during preheating; no need to turn them if placed directly on the air fryer tray)
🍀in convection oven at 340°F for about 20 minutes, turn halfway through cooking
🍀in pan with a drizzle of oil, over medium heat, for 5-7 minutes per side until golden and crispy.
Black kale, bread, and bean meatballs are delicious both hot and warm. As they cool, they tend to lose crispiness, so it’s advisable to reheat them for a few minutes to restore flavor and freshness.
STORING black kale and bread meatballs
To store the black kale meatballs, let them cool completely after cooking. Then, place them in an airtight container. In the fridge, they last 2-3 days.
To freeze them, arrange them on a tray so they do not touch, put them in the freezer for an hour, then transfer them to a suitable bag or container for freezing. They will last up to 3 months. When you want to eat them, just reheat them in the oven, air fryer, or pan to make them crispy again.
FAQ
What spices go well with black kale?
Black kale pairs well with various spices. Among the most suitable are garlic and chili. Also, rosemary and sage, with their intense aroma, match perfectly, as does cumin. A pinch of nutmeg can enrich the dish with a slight sweetness. Lastly, black pepper and lemon can complete the dish.
How do you wash black kale?
To wash black kale, separate the leaves and remove damaged ones. To detach the stem, grasp the base of the leaf and gently pull to remove it, or cut it with a knife. Then rinse thoroughly with cold water to remove dirt or impurities. Finally, dry the leaves by shaking them or patting them with a clean cloth.
Who should not eat black kale?
People with thyroid issues, such as hypothyroidism, should avoid it in excessive quantities as it contains goitrogens that can interfere with thyroid function. Additionally, those with digestive disorders like irritable bowel syndrome may find it difficult to digest due to its fibers and compounds that can cause bloating or cramps. Lastly, those on anticoagulants should be cautious, as black kale is rich in vitamin K, which can affect the efficacy of these medications.
