<< Back
Ingredients
2 tbsp butter
4-6 oz fresh mushrooms (finely chopped)
1½ lbs kale (cleaned, blanched & drained)
6 eggs (beaten)
1 cup heavy cream or half-and-half
3 tbsp chopped fresh dill
1/3 cup green onion (minced)
1/3 cup freshly grated Parmesan cheese
1 tsp salt
¼ tsp pepper
Directions
1. Heat oven to 350 degrees. Butter an 8½ by 12½ inch baking dish.
2. Heat butter in skillet over medium-high flame. Add mushrooms and cook, stirring often, until tender and liquid has evaporated. Cool 10-15 minutes.
3. Squeeze excess liquid from kale; chop it and combine with remaining ingredients, including cooled mushrooms.
4. Spread evenly in prepared pan. Bake until set, 25-30 minutes. Cool 10 minutes. Cut into 18 squares, then cut each square into 2 triangles. Serve warm or at room temperature. Makes 36 triangles.
Recipe from: From Asparagus to Zuccini: A Guide to Cooking Farm Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition
Kale, Mushroom and Dill Triangles
Ingredients
2 tbsp butter
4-6 oz fresh mushrooms (finely chopped)
1½ lbs kale (cleaned, blanched & drained)
6 eggs (beaten)
1 cup heavy cream or half-and-half
3 tbsp chopped fresh dill
1/3 cup green onion (minced)
1/3 cup freshly grated Parmesan cheese
1 tsp salt
¼ tsp pepper
Directions
1. Heat oven to 350 degrees. Butter an 8½ by 12½ inch baking dish.
2. Heat butter in skillet over medium-high flame. Add mushrooms and cook, stirring often, until tender and liquid has evaporated. Cool 10-15 minutes.
3. Squeeze excess liquid from kale; chop it and combine with remaining ingredients, including cooled mushrooms.
4. Spread evenly in prepared pan. Bake until set, 25-30 minutes. Cool 10 minutes. Cut into 18 squares, then cut each square into 2 triangles. Serve warm or at room temperature. Makes 36 triangles.
Recipe from: From Asparagus to Zuccini: A Guide to Cooking Farm Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition
0 Comments »