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.