Pancakes are one of my favorite foods.  Mixed with zucchini, kale and onions makes them even better!

This recipe for Zucchini-Kale Pancakes comes from Vicki Hamm of my local CSA.  Eat them anytime!

Ingredients:

• 1 bunch kale
• 3 small onions or 1 large
• 2 medium zucchini
• 2 large cloves garlic
• 2-4 eggs
• 1/2 tsp dried thyme
• 1/4 to 1/2 c flour (optional but recommended)
• Feta or vegan cheese

Directions:

Chop onions and saute in butter on medium-low heat for 10 minutes until carmelized.  Put 1/2" of water in a pan with a dash of salt.  Turn heat to high.  Tear leaves off kale and add to water.  Cover pan and lower temp to medium when water starts to boil.  Cook as long or short as you'd like, between 0-20 minutes.  Drain water. Chop leaves into smaller sizes before adding to zucchini mixture.

Shred zucchini and pile lengthwise into thin hand towel, and wring the excess water out.  

In large bowl mix zucchini, kale, eggs, garlic, onions and thyme.  Add flour if desired.

Fry in oil or butter for a few minutes on each side.  Remove from pan.  Top with cheese and raw garlic.

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