It’s Not All Mary Poppins

Kale Cups

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.

February 8, 2013 - Posted by | food | , ,


  1. […] Vegetable: Kale cups Main: Pasta with veggie meatballs and tomato sauce Dessert: home-made […]

    Pingback by Menu Monday « It’s Not All Mary Poppins | February 8, 2013 | Reply

  2. Thanks Mary, I’ll try it for lunch!

    Comment by Neuro | February 9, 2013 | Reply

  3. […] First course: balsamic mushrooms, kale cups Main course: gyros in pita with veggies and yogurt sauce Dessert: […]

    Pingback by Menu Monday « It’s Not All Mary Poppins | April 15, 2013 | Reply

  4. […] First course: kale cups Main course: pasta salad Dessert: […]

    Pingback by Menu Monday « It’s Not All Mary Poppins | July 29, 2013 | Reply

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