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Cavolo Nero Pancakes

Out of the dark leafy greens Cavolo Nero (aka Tuscan kale or black kale) is probably my favourite  - it has the deep lovely flavour of spinach, yet stays a little springy once wilted, but not as springy as green kale So it can fold through pancakes perfectly without the need to squeeze out liquid like spinach requires, hence the use of it in this simple vegetarian meal - a great way to get a vegie fix whenever you feel like it.
Based on a recipe by Matt Stone in the Good Food section of the Sydney Morning Herald.

Pictured: Cavolo Nero Pancakes
1 bunch Cavolo Nero or Tuscan kale, stalks removed and washed
120g self –raising flour
1 tsp baking powder
2 eggs, separated
150ml milk
60g, butter, melted
½ tsp ground cumin
½ tsp ground coriander
½ cup Italian parsley, finely chopped
¼ cup coriander, finely chopped
4 spring onions, finely chopped
Olive oil for frying
In a large pan with a splash of water or oil, wilt the Cavolo Nero – season with salt and pepper and finely chop.
In a large mixing bowl, add the flour and baking powder, then the egg yolks, milk, butter, and spices – mix til smooth.
Add the spinach, spring onions and herbs, mix well.
Beat the egg whites til soft peaks and fold into the mixture gently until just combined.
Place a heavy based frypan or non-stick pan over medium heat, add some oil and 2tbsp scoops of batter, press flat to form a pancake and add more rounds of mix til the pan is full. Cook 2 minutes until you see small little bubbles appear on top, then flip them over and cook another minute or two until nicely browned.
Cook all the pancakes and then warm in the oven when ready to serve.
Serve with a fresh salad of avocado, tomato and lettuce, or as part of a breakfast fry up – lovely with your favourite chilli sauce and a dollop of yoghurt too.
Serves 2