Kale Mushroom and Dill Triangles Recipe

Name: Kale Mushroom and Dill Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 4 -6 ounces fresh mushrooms, finely chopped; 1 12 lbs kale, blanched and drained; 6 eggs, beaten; 1 cup heavy cream; 3 tablespoons chopped fresh dill; ⅓ cup minced green onion; ⅓ cup grated parmesan cheese; 1 teaspoon salt; ¼ teaspoon pepper

Servings: persons

2 tablespoons butter
4 -6 ounces fresh mushrooms, finely chopped
1 12 lbs kale, blanched and drained
6 eggs, beaten
1 cup heavy cream
3 tablespoons chopped fresh dill
⅓ cup minced green onion
⅓ cup grated parmesan cheese
1 teaspoon salt
¼ teaspoon pepper

1
Heat oven to 350*.
2
Butter and 8 by 12 inch baking dish.
3
Heat butter in a skillet over medium high.
4
Add mushrooms and cook, stirring often until tender and liquid has evaporated.
5
Cool 10-15 minutes.
6
Squeeze excess liquid from kale and chop it.
7
Combine with remaining ingredients, including cooked mushrooms.
8
Spread evenly into prepared pan.
9
Bake until set 25-30 minutes.
10
Cool 10 minutes.
11
Cut into 18 squares, then into 2 triangles each.
12
Serve warm or at room temperature.

548

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 10 ingredients. The key ingredients include: 2 tablespoons butter, 4 -6 ounces fresh mushrooms, finely chopped, 1 12 lbs kale, blanched and drained, 6 eggs, beaten, and more.

Yes, Kale Mushroom and Dill Triangles 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 Mushroom and Dill Triangles

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