Kale Cups

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Kale Cups(Side Dish)


  •      1 bunch kale, ribs removed and roughly chopped-
  •      -(8 to 10 cups)
  •      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
  •      (optional) 1 tablespoon miso, preferably white-
  •      -or yellow
  •      1 teaspoon dried thyme or 1 tablespoon fresh-
  •      -thyme
  •      1 teaspoon lemon zest
  •      1/4 tsp nutmeg
  •      1/4 teaspoon dried red chili flakes (optional)
  •      3 tablespoons sesame seeds


“These pretty green kale cups make for a wonderful side dish. Perfectly earthy and rich tasting. Miso, a fermented soybean product available at most natural food stores, adds salty flavor to the verdant cups. I believe it’s one of the most underutilized flavor boosters in the West in that it can vivify salad dressings, sauces, soups and stir-fry’s. If not using miso, simply add salt to taste when mixing together the ingredients. You can garnish with additional Parmesan if you don’t have sesame seeds handy. ”



  1. Preheat oven to 400 degrees F.
  2. In a food processor, pulse kale until finely chopped. You’ll probably need to do this in two batches. Add kale to a large bowl along with ricotta, Parmesan, eggs, shallot, garlic, miso, thyme, lemon zest, nutmeg and chili flakes.
  3. Mix well until all the ricotta has blended in with the kale. Divide among 10 medium-sized muffin cups and bake 20 minutes. Let cool several minutes before unmolding.
  4. Meanwhile, 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.

Switch hits

  • Replace ricotta cheese with cottage cheese
  • Use spinach or Swiss chard instead of kale
  • Try using hemp seeds as a garnish

Adapted from: http://www.muffintinmania.com/2012/04/kale-cups.html