Featured Ingredient: Kale
There is no vegetable that is dearer to my heart than jaunty kale and I aim to bite into it almost everyday. I am a huge fan of its robust, slightly bitter flavour that is lacking in more popular greens such as spinach and romaine. As a dietitian, I can appreciate that kale, be it Tuscan or common green, is an absolute nutritional heavy weight. Few foods can compete with it. A mere cup provides more than a days requirement of vitamin C, vitamin A and vitamin K. Plus you get a huge dose of lutein and zeaxanthin, two antioxidants that are deposited in the retina to protect eye health.
I could not be more pleased with how well our kale has grown in the community garden this season.
And because kale is even better when temperatures begin to drop, we expect the harvest to continue into November.
When cooked, kale becomes more mellow in flavour. I’ve been meaning to incorporate it into a Muffin Tin Mania recipe for sometime now and this one really turned out well. All the flavours and textures came together beautifully. Make sure to chop the kale small. At the last minute, I decided to toss in some cherry tomatoes as I’m still plucking those from our patio garden.
If you’re a fan of cheese and kale, this recipe is for you. Give it a try and let me know how it goes.
Kale Ricotta Cakes
1 medium onion, diced
2 garlic cloves, minced
4 cups kale, stems removed and chopped (about 2.5 ounces)
3 large eggs
1 container (454 grams) light ricotta cheese
1 Tbsp dried oregano
1/2 tsp nutmeg
Salt and pepper to taste
1 cup sliced cherry tomatoes (optional)
Preheat oven to 375 degrees. In a skillet, heat 1 tablespoon oil over medium. Add onions and sauté for 5 minutes. Stir in garlic and kale and continue cooking 2-3 minutes, or until kale begins to wilt. In a large bowl, beat together eggs, ricotta, oregano, nutmeg, salt and pepper. Stir in kale mixture and cherry tomatoes. Divide mixture among 11-12 greased muffin tins and cook for 30 minutes, or until set and beginning to brown. Let cool before unmolding.