- 1 large bunch kale, well-washed and mostly dried
- sea salt
- 1 large tomato, chopped
- 1 tablespoon almond butter or tahini
- 1/2 teaspoon garlic or 1 clove garlic
- 1/2 teaspoon coriander
- cayenne to taste (if you like)
- heaping 1/4 cup almond meal
- heaping 1/4 cup flour
- olive oil
- 1 onion
- Goat Cheese if preferred
Remove stems and chop kale into very thin ribbons; sprinkle with sea salt and gently massage; let rest 15 minutes. The kale will turn a bright green and soften. Meanwhile in a food processor or blender combine the tomato, tahini or almond butter, garlic and coriander. If your tomato is not super juicy, add a tablespoon or two of water.
 In a large saucepan heat a little oil. Add the kale and saute for a minute; then add 1/2 cup or so of water and cover loosely. Let cook 5 to 8 minutes (the fresher the kale the shorter the cook time) until it’s just wilting but not totally limp. Transfer kale (leave behind any remaining water in the pan) to large bowl. Meanwhile mix the almond meal and flour in a small bowl. If desired, you could add a little cayenne to this mix too.
 After it cools enough to handle, add 2/3 of the kale to the blender with the tomato mixture and blend. You don’t want it to get too smooth; maybe pulse on and off for a minute or two. Transfer this blended mix back into the large bowl with the reserved kale and mix it all together, adding a couple of tablespoons of the flour/almond meal mix too. You should be able to make patties from this mix that hold together fairly well. If too wet, add more flour/almond meal; if too dry, drizzle in some olive oil or water. Form six burgers and coat each burger in the remaining flour/almond meal.
 Heat a couple of tablespoons of olive oil over medium heat in a non-stick frying pan. Cook each burger for 4 minutes on each side, adding more oil if need be.