Kale Cups
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
Instructions
- Preheat oven to 200 C / 400 F. Grease a 12 medium- sized muffin tray
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
777
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).