clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mallory Leicht



Savory Garden Greens Goat Cheese Cakes:

  • 3 tablespoons olive oil or bacon fat (divided)
  • 1 cup diced onion
  • 1/2 teaspoon salt
  • 1 tablespoon minced garlic
  • 1/2 teaspoon fennel seeds
  • 1 large bunch garden greens of choice (chopped, about 10 cups loosely packed)
  • 1/2 cup herbs of choice (chopped)
  • 2 eggs (whisked)
  • 1/2 cup bread crumbs
  • 1 cup leftover quinoa or couscous (optional)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon lemon zest
  • 1/3 cup goat cheese (crumbled or cut into pea-sized pieces)

Roasted Red Pepper Vinaigrette:

  • 2 roasted red peppers
  • 1 tablespoon minced garlic
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoon honey
  • 1/4 cup olive oil


Savory Garden Greens Goat Cheese Cakes:

  1. Heat 2 tablespoons olive oil or bacon fat in a medium skillet over medium heat. Add diced onion, and cook until translucent, stirring occasionally, about 4-5 minutes. Season with salt then stir in the garlic and fennel seeds and let cook for 1 minute. Stir in the chopped greens and let them cook down with the heat, stirring occasionally, about 5 minutes. Remove the mixture from heat and stir in the chopped herbs. Let cool, then transfer the mixture to a food processor. Use the food processor to pulse the cooked greens and herbs until they are finely chopped, small enough to help the cakes stay together. Transfer to a bowl and fold in the egg, bread crumbs, quinoa or couscous (if using), smoked paprika, and lemon zest. Mix until well combined, then fold in the goat cheese throughout the mixture.
  2. Heat the remaining 1 tablespoon of olive oil or bacon fat in a large skillet over medium heat. Patty out the cakes, about 1/2 cup each, and cook on the hot skillet. Turn after about 5 minutes and cook a remaining 7 minutes on the other side. Lower the heat if needed to keep them from burning.

Roasted Red Pepper Vinaigrette:

  1. Use a food processor or blender to blend together the red peppers, garlic, apple cider vinegar, dijon mustard, honey, and salt. Stream in the olive oil while the vinaigrette is blending.
  2. Serve with the savory cakes, sunny side up eggs and fresh sprouts, herbs, or greens. Store any leftover vinaigrette in a sealed contain in the refrigerator and use within a week.
  • Category: Breakfast
Scroll To Top