Kale Mushroom and Dill Triangles |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From Asparagus to Zucchini Ingredients:
2 tablespoons butter |
4 -6 ounces fresh mushrooms, finely chopped |
1 1/2 lbs kale, blanched and drained |
6 eggs, beaten |
1 cup heavy cream |
3 tablespoons chopped fresh dill |
1/3 cup minced green onion |
1/3 cup grated parmesan cheese |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Heat oven to 350*.
2. Butter and 8 by 12 inch baking dish.
3. Heat butter in a skillet over medium high. Add mushrooms and cook, stirring often until tender and liquid has evaporated.
4. Cool 10-15 minutes. Squeeze excess liquid from kale and chop it. Combine with remaining ingredients, including cooked mushrooms.
5. Spread evenly into prepared pan. Bake until set 25-30 minutes.
6. Cool 10 minutes. Cut into 18 squares, then into 2 triangles each. Serve warm or at room temperature.
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