Gluten-free kale pascadous with green goddess dressing and beet salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Gluten-free kale pascadous with green goddess dressing and beet salad

Vegetarian, Gluten-Free, Soy-Free

2 Servings, 570 Calories/Serving

25–40 Minutes

You'll flip for these gluten-free crepe-omelet hybrids. Drizzled with our signature green goddess dressing, they make for a protein-packed, vegetarian French delicacy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 cloves organic peeled fresh garlic
  • ½ pound organic shredded kale or other leafy greens
  • 1 organic lemon
  • ½ pound peeled roasted beets
  • 3 tablespoons walnuts
  • 4 organic eggs
  • 3 tablespoons Cup4Cup gluten-free flour
  • Sun Basket green goddess dressing (Greek yogurt - scallions - fresh parsley - apple cider vinegar - fresh garlic - kosher salt)
  • 3 tablespoons crumbled goat cheese

Nutrition per serving

Calories: 570, Protein: 25g (50% DV), Fiber: 10g (40% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 9g, Saturated Fat: 6g (30% DV), Cholesterol: 325mg (108% DV), Sodium: 520mg (22% DV), Carbohydrates: 43g (14% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV).

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the kale

Heat the oven to 200°F.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Finely chop the kale (see Chef’s Tip).
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the garlic and kale, in batches if needed, season with salt and pepper, and cook, stirring occasionally, until the kale is wilted, 2 to 3 minutes. Transfer to a plate to cool. Add more oil between batches if needed. Wrap the kale mixture in a kitchen towel and squeeze to remove as much moisture as possible. Wipe out the pan.
While the kale cooks and cools, prepare the beet salad.

2

Make the beet salad

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into quarters.
  • Coarsely chop the walnuts.
In a medium bowl, stir together the lemon zest, 2 tablespoons [¼ cup] lemon juice, and 1 tablespoon [2 TBL] oil. Add the beets and walnuts and toss to coat. Season to taste with salt and pepper. Let stand while you prepare the pascadous.

3

Make the pascadou batter

Crack the eggs into a large bowl. Using a fork or whisk, lightly beat until just blended. Stir in the flour and ¼ teaspoon [½ tsp] salt. Add the kale mixture, season with pepper, and stir until just incorporated.

4

Cook the pascadous

In the same pan used for the kale, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Using a ladle or ¼-cup measure, add ¼ cup batter for each pascadou, being careful not to crowd the pan. Cook, turning once, until the pancakes are deep golden, 3 to 4 minutes per side. Transfer to a sheet pan, season with salt and pepper, and keep warm in the oven while you cook the remaining batter. Add more oil between batches if needed.

Serve

Divide the pascadous and beet salad between individual plates and drizzle with the green goddess dressing. Sprinkle the salad with the goat cheese and serve the salad and any remaining dressing alongside.
Kids Can!
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Measure the lemon juice.
  • Toss the beet salad.
  • Top the salad with the goat cheese.