We had this during dinner and it was delicious. A friend of mine shared this and I wanted to share it to everyone

Ingredients:
Kale or other tender but robust-flavored greens (not spinach), chopped smallish
1/3 to 1/2 the amount of diced onion as greens
Two cloves garlic
Herbs or smoked paprika (see below)
Whole-grain pancake mix or makings
Olive oil
Broth or white wine
Salt and pepper

Instructions:
Sorry, I don’t measure the kale or onion; you’ll have to read through this and then judge by eye.

Fry kale and onions together in olive oil until kale is starting to tenderize; adding the garlic to about the last two minutes of the process.

This goes faster if you put the lid on and remove it frequently to stir and check.

Add maybe half a cup of broth or white wine (non-alcoholic is okay), put the lid back on, and steam till greens are tender but not at all mushy, adding liquid as needed.

Remove lid and let cook till all liquid is gone.

If you want, you can add some marjoram and a little thyme and/or tarragon at this point; just don’t substitute oregano or “Italian
seasoning”.

I use a little smoked paprika instead, preferably the hot version.

Add salt and pepper to taste, but don’t put too much salt; you’ll see why.

Scoop greens mixture into a dish and cover.

Add olive oil to skillet.

Make a thin buckwheat or whole-wheat pancake from mix or from scratch; it should be just slightly thicker than a
crepe and the size of the skillet.

Don’t use regular pancake mix; this needs to be a whole-grain thing.

If using buckwheat, double the egg amount; otherwise, turning it whole is near-impossible (unless you’re good enough to flip it chef-fashion without a spatula).

Put it on a plate when done.

Spread greens evenly over the pancake, not too thickly, and sprinkle them very generously with Parmesan.

Roll up or fold over the pancake, depending how thickly you spread the greens, let sit a couple minutes for cheese to melt a bit, and eat.

Serve with fruit.

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