Ingredients
- 8 cps Kale chopped
- 1/2 cp Ricotta
- 1/2 cp Parmesan grated
- 2 lg Eggs lightly beaten
- 1 med Shallot
- 2 clove Garlic minced
- 1 tbsp Miso optional
- 1 tsp Thyme
- 1 tsp Lemon Zest
- 1/4 tsp Nutmeg
- 1/4 tsp Chili Flakes
- 3 tsp Sesame Seeds
Servings: cakes
Instructions
- Preheat oven to 400°F. In a food processor, pulse kale until finely chopped. In a large bowl, add chopped kale, ricotta, parmesan, eggs, shallot, garlic, miso, thyme, lemon zest, nutmeg, and chili flakes. Mix well. Divide among 2 oz muffin cups and bake 20 minutes.
- While baking, in a medium saucepan over medium heat, toss sesame seeds until golden, about 3 minutes. Serve cups with seeds sprinkled on top.
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