Roughly chop the onion, kale and spinach. Heat the oil and ghee or butter in a large saute pan over medium high heat. Add in the chopped onion and garlic, and cook until softened, stirring occasionally, about 5 minutes. Add in the spinach and kale and seasoning, and cook till wilted, about 2-3 minutes.

When cooked through, transfer kale spinach mix to the food processor, along with the green onion, and using the chopping attachment, pulse until mixed and finely chopped, about 10 seconds.

Transfer contents to a medium bowl and mix in the lemon juice, egg, ricotta cheese if using, ½ cup of the Parmesan cheese and 1 cup of the almond meal, along with a big pinch of salt and some pepper. Mix until well combined.

Combine the remaining almond meal and Parmesan cheese in a small bowl, along with a bit more salt and pepper, and set aside. Begin rolling 1 inch balls of the kale spinach mix, and then coat thoroughly in the almond meal/Parmesan mix. Place coated balls onto a parchment lined baking sheet.

Bake at 375 for 15 minutes, and then allow them to cook under the broiler set at high for 1 minute.

Serve immediately