Recipe Intro From feedfeed
Prep time 10 minutes
Cook time 20 minutes
Yield: Serves or Makes 4 sandwiches
To make the boomwellohs: in a large bowl, break the matzo into large pieces. Cover them completely with warm water and let it sit for 5 minutes. Drain the water and press the matzo against the bowl to get as much of the liquid out. Break the matzo up with your hands. It should be soggy but not wet. Add the eggs, salt, and pepper. Mix together to form the batter.
Heat a pan over medium-high heat. Add enough oil to cover the bottom of the pan with ¼” of oil. When the oil is hot, drop the batter to form a round, pancake like, patty. It should be no thicker than 3/4″. Ration the batter out to make 8 boomwellohs. Drain on a paper towel. Season with salt.
To make the kale: heat the olive oil in a pan over medium heat. Add the kale and sauté until wilted, about 3-4 minutes. Season with salt and pepper. Add the garlic and sauté for another minute. Turn the heat off and hit the kale with a nice squeeze of lemon juice.
To assemble the sandwiches: spread a bit of the ricotta cheese on the bottom boomwelloh. Layer the kale and the egg on top. Season with a bit of salt and pepper. Top with another boomwelloh. Enjoy!