These cups or muffins make a good side or can be a dish on their own with a raw salad as a side, and a warm cup of soup. —bonheurcuisine
12 cups or muffins
8 to 10 cups
kale, ribs removed and roughly chopped (1 bunch)
cooked white rice
reduced fat ricotta cheese
grated Parmesan cheese
large eggs, lightly beaten
shallot, finely chopped
garlic cloves, minced
miso, preferably white (optional)
dried red chili flakes (optional)
In This Recipe
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.