Corn Timbale With Kale Recipe

Name: Corn Timbale With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 4 cups packed cleaned and coarsely chopped kale; 1 red bell pepper; 1 small onion, chopped; 1 (8 1/2 ounce) can cream-style corn; 1 cup egg whites or 1 cup egg substitute; 1 cup fat-free cottage cheese; 1 cup shredded low fat mozzarella; ½ cup grated parmesan cheese; ⅓ cup all-purpose flour; ¼ teaspoon salt; ¼ teaspoon cayenne

Servings: persons

1 tablespoon unsalted butter
4 cups packed cleaned and coarsely chopped kale
1 red bell pepper
1 small onion, chopped
1 (8 1/2 ounce) can cream-style corn
1 cup egg whites or 1 cup egg substitute
1 cup fat-free cottage cheese
1 cup shredded low fat mozzarella
½ cup grated parmesan cheese
⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon cayenne

1
Preheat oven to 350F Spray a 6 cup muffin tin with nonstick spray.
2
Melt butter in a large skillet.
3
Stir in the kale, red pepper, and onion.
4
Cook and cover until kale is just wilted, about 5 minutes.
5
Transfer the mixture to a large bowl and let cool about 10 minutes.
6
Combine the corn, egg whites, cottage cheese, mozzarella, Parmesan, flour, salt, and cayenne in a food processor and blend.
7
Stir the corn mixture into the kale mixture until well blended.
8
Spoon the mixture into the cups, filling each about 2/3 full.
9
Bake until puffed and a toothpick inserted comes out clean, 30-35 minutes.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 4 cups packed cleaned and coarsely chopped kale, 1 red bell pepper, 1 small onion, chopped, and more.

Yes, Corn Timbale With Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Timbale With Kale

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