Chef Greg Lutes not only runs 3rd Cousin, the most charming restaurant in Bernal Heights that you've never heard of, he's also doing amazing things to kale that you've never dreamed of (like mixing it with ricotta cheese and then deep frying). He drew inspiration from his memories growing up in the midwest eating corn fritters, adding a more Californian twist at 3rd Cousin. Find them á la carte and on the tasting menu, or make them at home with the recipe below.

Kale & Ricotta Fritters with Smokey Green Garlic Sofrito

(Makes 30 2oz. fritters)

Fritters

4 eggs

1 pound ricotta cheese

1 cup pine nuts (chopped)

3 tablespoons baking powder (sifted)

1 cup buttermilk

1 cup chopped kale

1 1/2 cups sliced green onion

1 1/2 to 2 cups sifted flour

1 tablespoon seasoned salt

1/2 cup finely grated parmesan, salt and pepper to taste

1. Combine all wet ingredients together in a large bowl with a rubber spatula

2. Add salt to to the wet mix; once mixed, add sifted flour and baking powder

3. Combine together but do not over mix

4. Once combined, adjust seasoning to taste

5. Batter should be firm; add flour if too wet, add buttermilk if too dry

6. Heat pan of canola oil to 350 degrees

7. Use ice cream scoop to form fritters, fry for about 5 minutes or until golden brown

8. Remove from oil, toss in finely grated parmesan, salt and pepper

Sofrito

16 oz. whole peeled canned plum tomatoes

1/4 cup olive oil

1 cup minced onion

1/2 cup minced green garlic

1 tablespoon alderwood smoked sea salt

1 teaspoon cracked pepper

1. Heat up a sauce pot

2. Add olive oil, green garlic, onion and sweat for 3 minutes

3. Puree tomatoes in food processor and add to pot

4. Simmer for 10 minutes

5. Add smoked salt and pepper

6. Serve fritter on top of sofrito

7. Garnish with sprigs of red frill mustard or parsley