- Use whatever dark leafy vegetable you enjoy. I used a mix of spinach, mustard greens and radish greens and it offered more complex flavors and mixed textures.
- I like more greens so I used 24 oz.
- You can make the balls larger yielding 20-24. Bake 25-30 minutes
- The Messina Hof Remoulade Sauce is delicious. (Recipe in The Culinary View) Or a light herbal lemon vinaigrette is nice.
Inspired by Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.