Kale Cups

13 ingredients
4 steps

Ingredients

  • 8 to 10 cups kale, ribs removed and roughly chopped (1 bunch)
  • 1/2 cup cooked white rice
  • 1/2 cup reduced fat ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon miso, preferably white (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon zest
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried red chili flakes (optional)
  • 3 tablespoons sesame seeds

Directions

  1. 1
    Preheat oven to 200 C / 400 F. Grease a 12 medium- sized muffin tray
  2. 2
    Finely chop kale in a food processor in two times. In a large bowl combine rice, ricotta, grated Parmesan cheese, eggs, shallot, garlic, miso, thyme, lemon zest, nutmeg and chili flakes.
  3. 3
    Add kale to the bowl and mix well until all the ricotta has blended in with the kale. Pour the mixture in the prepared 12 medium-sized muffin tray and bake for 20 minutes. Allow to cool 10 minutes before unmolding.
  4. 4
    Heat a skillet over medium heat and toast sesame seeds until golden, about 3 minutes. Serve kale cups with a sprinkle of toasted sesame seeds on top.

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