• 1 bunch greens, about 10 cups loosely packed, about 8 oz, see notes below
  
• 3 tablespoons olive oil or grapeseed oil
• 1 small yellow onion, diced
• salt, to taste
• 2 cloves garlic, chopped
• 1/2 cup cilantro- see notes below
  
• 1 tablespoon cumin seeds- see notes below
  
• 1 cup fresh breadcrumbs
• 1/4 cup crumbled feta
• 1 or 2 eggs
• oil for greasing pan
  

1. Preheat oven to 375º. Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. If you are using collards or broccoli rabe you may want to blanch them first. Set aside.
2. Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.
3. Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.
4. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.
5. Oil a sheet pan or use a silpat. Form balls (1.5-2") and place on pan. Bake 15 minutes then gently turn them and bake an additional 10-15 minutes. Allow to cool slightly. Good warm or at room temperature.

Notes: Any greens work here, or a combination.  I've used chard, broccoli rabe, collards, kale, turnip greens, broccoli greens, radish tops...you name it. I've mixed frozen and fresh greens (I blanch the fresh ones to make them more like the frozen before processing them). For seasoning you can substitute parsley for the cilantro, or basil. Leave out the cumin and add a pinch of red pepper flakes - it's all good.