Kale Cups

• 8 to 10 cups kale, ribs removed and roughly chopped (1 bunch)
• 1/2 cup cooked white rice
• 1/2 cup reduced fat ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon miso, preferably white (optional)
• 1 teaspoon dried thyme
• 1 teaspoon lemon zest
• 1/4 teaspoon nutmeg
• 1/4 teaspoon dried red chili flakes (optional)
• 3 tablespoons sesame seeds

1. Preheat oven to 200 C / 400 F. Grease a 12 medium- sized muffin tray
2. Finely chop kale in a food processor in two times. In a large bowl combine rice, ricotta, grated Parmesan cheese, eggs, shallot, garlic, miso, thyme, lemon zest, nutmeg and chili flakes.
3. Add kale to the bowl and mix well until all the ricotta has blended in with the kale. Pour the mixture in the prepared 12 medium-sized muffin tray and bake for 20 minutes. Allow to cool 10 minutes before unmolding.
4. Heat a skillet over medium heat and toast sesame seeds until golden, about 3 minutes. Serve kale cups with a sprinkle of toasted sesame seeds on top.

kale, white rice, ricotta cheese, parmesan cheese, eggs, shallot, garlic, miso, thyme, lemon zest, nutmeg, red chili, sesame seeds

Taken from food52.com/recipes/26225-kale-cups (may not work)