Author Notes
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
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Ingredients
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8 to 10 cups
kale, ribs removed and roughly chopped (1 bunch)
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1/2 cup
cooked white rice
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1/2 cup
reduced fat ricotta cheese
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1/2 cup
grated Parmesan cheese
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2
large eggs, lightly beaten
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1
shallot, finely chopped
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2
garlic cloves, minced
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1 tablespoon
miso, preferably white (optional)
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1 teaspoon
dried thyme
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1 teaspoon
lemon zest
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1/4 teaspoon
nutmeg
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1/4 teaspoon
dried red chili flakes (optional)
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3 tablespoons
sesame seeds
Directions
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Preheat oven to 200 C / 400 F. Grease a 12 medium- sized muffin tray
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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.
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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.
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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.
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