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-
- 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. ”
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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