Ingredients
BRAISED GREENS
Shallot2, thinly sliced
Garlic4 cloves, minced
Greens8 cups, washed and chopped (collards, kale, Swiss chard)
Olive Oil4 Tbsp
BATTER
Butter4 tbsp unsalted
Olive Oil1/4 cup
Onion1 medium, minced
Nutmeg1 pinch
Salt1 pinch
All-Purpose Flour1 cup
Whole Milk4 cups
Raw Cashew Butter
Braised Greens1 cup, strained to remove liquid
All-Purpose Flourfor breading
Eggs2 beaten
Plain Breadcrumbs2 cups, seasoned with salt
Kosher Saltto taste
Sunflower Oilor grapeseed oil for frying
Steps
- For braised greens, heat 4 Tbsp olive oil in a large skillet over medium-high heat. Add the garlic and shallots and cook, stirring constantly, for 2 minutes. Add the greens to the skillet and continue stirring until they begin to wilt. Once wilted, cook another 5 minutes, or until the greens become tender. Season with salt and pepper. Set aside.
- For the batter, melt the butter and oil in a saucepan over medium heat. Add onions and sauté until translucent and just beginning to brown at the edges, about 3-4 minutes. Season with salt and nutmeg. Add the flour and cook, stirring constantly, until it's light brown. Once the flour is cooked, begin adding milk, ½ cup at a time. This step will take about 15-20 minutes and is completely worth it for melt in your mouth croquettes.
- Chop the braised greens into small pieces and add them into the croquette mixture, stirring thoroughly. Remove from the heat and let cool to room temperature. Oil a bowl just big enough to fit all of the batter. Add batter to the bowl and lay a piece of plastic wrap directly onto the surface of the batter. Refrigerate for at least 4 hours or overnight.
- For assembly, shape the batter into 24 balls or logs, whichever shape you prefer.
- Bread the croquettes by first rolling them in the flour, then egg, and lastly breadcrumbs. When I'm craving extra crunch, I do a second round through the egg and then the breadcrumbs. Rest your prepared croquettes for at least 15 minutes at room temperature.
- Heat a Dutch oven or deep skillet, filled with 2 inches of sunflower oil, over medium-high heat. Once the oil has reached 350°F, add the croquettes and cook for 5 minutes, turning as they cook, until they're a deep golden brown. Depending on the size of your Dutch oven, you'll need to cook the croquettes in batches. Allow to cool for a few minutes before serving.
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