Kale Cups Recipe – Eats Now

Name: Kale Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 cups kale, ribs removed and roughly chopped (1 bunch); 1/2 cup cooked white rice; 1/2 cup reduced fat ricotta cheese; 1/2 cup grated Parmesan cheese; 2 large eggs, lightly beaten; 1 shallot, finely chopped; 2 garlic cloves, minced; 1 tablespoon miso, preferably white (optional); 1 teaspoon dried thyme; 1 teaspoon lemon zest; 1/4 teaspoon nutmeg; 1/4 teaspoon dried red chili flakes (optional); 3 tablespoons sesame seeds

Servings: persons

8 to 10 cups kale, ribs removed and roughly chopped (1 bunch)
1/2 cup cooked white rice
1/2 cup reduced fat ricotta cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoon miso, preferably white (optional)
1 teaspoon dried thyme
1 teaspoon lemon zest
1/4 teaspoon nutmeg
1/4 teaspoon dried red chili flakes (optional)
3 tablespoons sesame seeds

1
Preheat oven to 200 C / 400 F. Grease a 12 medium- sized muffin tray
2
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.
3
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.
4
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.

499

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 13 ingredients. The key ingredients include: 8 to 10 cups kale, ribs removed and roughly chopped (1 bunch), 1/2 cup cooked white rice, 1/2 cup reduced fat ricotta cheese, 1/2 cup grated Parmesan cheese, and more.

Yes, Kale Cups 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.

Kale Cups

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