Savory 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

Savory kale pascadous with green goddess dressing and beet salad

Gluten-Free, Soy-Free, Vegetarian

2 Servings, 510 Calories/Serving

25–35 Minutes

Did someone say pancakes for dinner? Gluten-free, vegetarian, and stuffed with superfoods, this savory kale pascadous dinner is a surefire family favorite.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 peeled fresh garlic
  • 10 ounces chopped kale
  • 1 lemon
  • ½ pound peeled roasted beets
  • 3 tablespoons walnuts
  • 1 orange
  • 1 avocado
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 6 pasture-raised organic eggs
  • ⅓ cup Cup4Cup gluten-free flour
  • Sunbasket green goddess dressing (Greek yogurt - scallions - fresh parsley - apple cider vinegar - fresh garlic - salt)
  • ⅓ cup crumbled goat cheese
Chef's Tip
Finely chopping the prechopped kale gives the pascadous a lighter, more tender texture. Here’s the restaurant technique (known as chiffonade): Stack several pieces of prechopped kale, roll the stack up like a cigar, and thinly slice the roll crosswise. Repeat with the remaining chopped kale.

Nutrition per serving

Calories 510, Total Fat 33g (42% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 245mg (82% DV), Sodium 540mg (23% DV), Total Carb. 34g (12% DV), Fiber 10g (36% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Milk, Eggs, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

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.
  • Finely chop the kale.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the garlic and kale, season with salt and pepper, and cook, stirring occasionally, until the kale is wilted, 2 to 3 minutes. Transfer to a plate to cool, then wring out in a clean kitchen towel.
Wipe out the pan.
While the kale cooks and cools, prepare the beet salad.

2

Make the beet salad

  • Zest the lemon.
  • Juice the lemon.
  • Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into quarters.
  • Coarsely chop the walnuts.
  • Using your hands or a sharp knife, peel the orange; cut the fruit crosswise into ¼-inch-thick slices. Discard any seeds.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
  • Strip the parsley leaves from the stems.
  • Coarsely chop the parsley leaves. Set aside half for garnish.
In a large bowl, stir together the lemon zest and juice and 1 to 2 tablespoons oil; add the beets, walnuts, orange, avocado, and half the parsley 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 whisk or fork, lightly beat until just blended.
To the bowl with the eggs, add the flour, season with salt and pepper, and stir to combine. Add the kale mixture 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.

Serve

Transfer the pascadous and beet salad to individual plates. Drizzle the pascadous with as much green goddess dressing as you like and garnish with the remaining parsley. Top the salad with the goat cheese and serve any remaining dressing on the side.
Kids Can!
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Scoop out the avocado.
  • Strip the parsley leaves.
  • Stir together the beet salad.