Corn Timbale With Kale

• 1 tablespoon unsalted butter
• 4 cups packed cleaned and coarsely chopped kale
• 1 red bell pepper
• 1 small onion, chopped
• 1 (8 1/2 ounce) can cream-style corn
• 1 cup egg whites or 1 cup egg substitute
• 1 cup fat-free cottage cheese
• 1 cup shredded low fat mozzarella
• 12 cup grated parmesan cheese
• 13 cup all-purpose flour
• 14 teaspoon salt
• 14 teaspoon cayenne

1. Preheat oven to 350F Spray a 6 cup muffin tin with nonstick spray.
2. Melt butter in a large skillet.
3. Stir in the kale, red pepper, and onion.
4. Cook and cover until kale is just wilted, about 5 minutes.
5. Transfer the mixture to a large bowl and let cool about 10 minutes.
6. Combine the corn, egg whites, cottage cheese, mozzarella, Parmesan, flour, salt, and cayenne in a food processor and blend.
7. Stir the corn mixture into the kale mixture until well blended.
8. Spoon the mixture into the cups, filling each about 2/3 full.
9. Bake until puffed and a toothpick inserted comes out clean, 30-35 minutes.

unsalted butter, kale, red bell pepper, onion, creamstyle, egg whites, cottage cheese, mozzarella, parmesan cheese, flour, salt, cayenne

Taken from www.food.com/recipe/corn-timbale-with-kale-268767 (may not work)