Ingredients (makes 8 to 10)
- 1 bunch kale, ribs removed, roughly chopped
- 1/2 cup ricotta
- 1/2 cup parmesan
- 2 large eggs, lightly beaten
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon miso (Optional)
- 1 teaspoon dried thyme (or fresh)
- 1 teaspoon lemon zest
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried chili flakes (Optional)
- 3 tablespoons sesame seeds
Method:
- Preheat the oven to 400°F. In a food processor, pulse the kale until finely chopped. Add the kale to a large bowl along with ricotta, Parmesan, eggs, shallot, garlic, miso, thyme, lemon zest and chili flakes. Mix well, until all the ricotta has blended in with the kale
- Divide mixture into 10
medium muffin cups and bake for 20 minutes. Let cook for several minutes
before unmolding. Meanwhile, heat a skillet over medium heat and toast
the sesame seeds until golden - about 3 minutes. Serve kale cups with
toasted sesame seeds on top.
