Kale Cups

(from kylerhea’s recipe box)

Switch hits

Replace ricotta cheese with cottage cheese
Use spinach or Swiss chard instead of kale
Try using hemp seeds as a garnish

Source: Muffin Tin Mania

Categories: April2012, Dairy, Healthy, Kale, Side dish


  • 1 bunch kale, ribs removed and roughly chopped (8 to 10 cups)
  • 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 or yellow (optional)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon lemon zest
  • 1/4 tsp nutmeg
  • 1/4 teaspoon dried red chili flakes (optional)
  • 3 tablespoons sesame seeds


  1. Preheat oven to 400 degrees F. In a food processor, pulse kale until finely chopped. You’ll probably need to do this in two batches. Add kale to a large bowl along with ricotta, Parmesan, eggs, shallot, garlic, miso, thyme, lemon zest, nutmeg and chili flakes. Mix well until all the ricotta has blended in with the kale. Divide among 10 medium-sized muffin cups and bake 20 minutes. Let cool several minutes before unmolding.

  2. Meanwhile, 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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