This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

• 8 cups shredded greens (beet greens, kale, pac choi, cabbage, swiss chard, spinach, etc)
• ½-1 cup grated roots (salad turnips, carrots, etc.)
• 3-4 scallions, thinly sliced at an angle
• 6 eggs, beaten
• ½ cup flour
• cooking oil
• Salt to taste

Toss veggies, salt, and flour. Stir in egg. Heat oil in skillet on medium-high. Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through. Serve hot with this sauce: https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancakes/