This recipe is from CSA member Diane Jacobs find more recipes on her blog
3-4 cups of kale, ribbed and chiffonaded (finely shredded)*
2 medium sweet potatoes, peeled, baked and mashed
2 eggs, beaten
½ cup plain Greek yogurt
½ cup low fat Gluten Free mayonnaise
¼ cup Gluten Free flour blend or cornmeal
½ cup Parmigiano Reggiano cheese, grated
6 slices of bacon, fried and coarsely chopped
¼ cup green onions, sliced (green part only)
Cayenne, salt and pepper to taste
 ¼ cup olive oil (or less) for frying
Toss all the ingredients together until well mixed. Spoon large scoops into a saute pan and fry until crisp, but not burned; about 5 minutes per side.

Notes: *You may prefer to saute’ the kale for a couple of minutes, before folding into the remaining ingredients.

Smoked Paprika Aioli
Aioli is a fancy word for mayonnaise; in this case seasoned with smoked paprika.
2 large cloves garlic, smashed
½ cup mayonnaise
1 T. extra-virgin olive oil
1 t. smoked paprika
1 t. fresh lemon juice, more to taste
Salt and black pepper

Put the garlic in a small saucepan and sauté with a little olive oil. Allow to cool. Whirl in a small food processor with the remaining ingredients and serve with the fritters.