Ingredients:

  • 1 pound (450g) ground pork
  • 8 ounces (225g) kale, finely chopped
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) breadcrumbs
  • 2 tablespoons olive oil
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon dried sage
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add chopped kale to the skillet. Cook, stirring occasionally, until wilted and slightly softened, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine ground pork, cooked kale mixture, egg, breadcrumbs, fennel seeds, sage, red pepper flakes, salt, and pepper.
  4. Gently mix all ingredients until just combined. Be careful not to overmix; this can lead to tough patties.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to meld and the mixture to firm up.
  6. Shape the mixture into 6-8 patties, about 1/2-inch thick.
  7. Heat a lightly oiled skillet over medium heat. Add patties and cook for 5-7 minutes per side, or until cooked through and golden brown. Internal temperature should reach 160°F (71°C).
  8. Serve immediately.