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

Ingredients:
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

Preparation:

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.

Nutrition:

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