Below is a simplified recipe I use when making this dish. Original is available at Food52 

Essential Ingredients:

  • 1 bunch greens, about 10 cups loosely packed
  • 1 cup breadcrumbs (gluten free works too)
  • 1 or 2 eggs (I have made this with flax eggs as well!)
  • Oil for frying
  • Salt, to taste

Optional Ingredients:

  • a few cloves of garlic, chopped
  • 1 small yellow onion, diced
  • 1 tablespoon cumin powder or seeds
  • 1/4 cup crumbled feta or other crumbly cheese
  1. Heat a large skillet over medium-low heat and add the oil, onion (if using), and salt. Cook, stirring occasionally, until soft and lightly browned. Add any spices (garlic, cumin, paprika) and mix for 30 second. 
  2. Add greens to pan and sauté for a minute or two, until they have wilted. Take off heat. Turn the mixture into a large bowl.
  3. Let greens cool for five minutes, then add the breadcrumbs and cheese (if using). Mix well, then taste for seasoning.
  4. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. 
  5. Heat oil in a skillet over medium-high heat. Let it get hot. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.
  6. Great with mustard, yogurt, or straight up!