Thursday, July 26, 2012

Kale Ricotta Cakes

Believe it or not, kale can be sourced locally year-round. This is my favorite green of 2012. Pasta, smoothies, salads; I do it all. These little gems just look too good to pass up!

1 medium onion, diced
2 garlic cloves, minced
4 cups kale, stems removed and chopped (about 2.5 ounces)
3 large eggs
1 container (454 grams) light ricotta cheese
1 Tbsp dried oregano
1/2 tsp nutmeg
Salt and pepper to taste
1 cup sliced cherry tomatoes (optional)

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