Wednesday, August 24, 2011

Kale-Cottage Cheese Bake

I adapted this recipe from one in North Country Cabin Cooking.  I substituted kale for the spinach, egg whites for the whole eggs, and non-fat cottage cheese for the full-fat variety.  It was a great way to use up the abundance of kale in the garden, and get a mega-dose of nutrients in a tasty way.   I even ate this for breakfast one morning. 

Garden Kale

10 oz. cooked kale
1 cup non-fat cottage cheese
3 egg whites or equivalent amount of egg substitute      
1/2 cup Parmesan cheese
Sprinkle of nutmeg
Sprinkle of paprika

Puree all ingredients, except for the paprika, in a blender.  Pour into a lightly oiled 9" pie plate.  Sprinkle with paprika on top.  Bake at 350 degrees for 30 minutes.

Servings per recipe: 4
Serving Size: About 3/4 cup
Calories: 131
Total Fat: 4 g
Cholesterol: 15 mg
Sodium: 619 mg
Total Carbs:  6 g
Dietary Fiber: 1 g  
Protein: 18

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