This one comes from Muffin Tin Mania. The originating recipe is here. I skipped the miso, as I rarely have it on hand, the sesame, as one of the tots is extremely allergic, and the nutmeg, because I reeeeally don’t like nutmeg.
1 bunch kale, stems removed, roughly chopped (8 – 10 cups)
1/2 cup ricotta or cottage cheese
1/2 cup grated cheddar
2 large eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon dried (or 1 Tablespoon fresh) thyme
1/4 teaspoon cayenne
Preheat oven to 400F.
Pulse kale in food processor till finely chopped.
Put in large bowl. Add other ingredients. Stir to combine.
Divide amongst a dozen greased medium-sized muffin cups.
Bake for 20 minutes.
They will fall apart when hot, so let them cool several minutes before removing. These can be eaten warm or cold. Great as finger food.