kosher dairy recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Kale and Goat Cheese Muffin Souffles

7 Comments 27 March 2014

Share |

When I found this recipe on thekitchn, I knew that I would have to test it out for a dairy  Passover lunch. Well, it was so easy to whip up and it was so delicious that I decided to double the  ingredients for my Passover menu. I also added some table spoons of Osem onion soup mix for extra flavor. There are a lot of eggs in this recipe which really make it puff up so beautifully. If anyone comes up with a low cholesterol version- please let me know! Would love to know if you’ve made any spectacular dishes that you’d like to share with Jewish Hostess readers. Send them to marlene(at)thejewishhostess.com. Happy Holiday! Marlene

p.s. try this healthy kale chip recipe!

p.p.s. get all the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!

 

makes about 24 muffins

Kale and Goat Cheese Muffin Souffles

Kale and Goat Cheese Muffin Souffles

Ingredients

  • 6 cups chopped kale
  • 4 garlic clove, thinly sliced
  • 6 tablespoons olive oil
  • 3-4 tablespoons of Osem MSG-free Onion Soup Mix (kosher for Passover)
  • 1/4 teaspoons red pepper flakes
  • 12 large eggs
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 1/2 teaspoon dried thyme
  • 2-3 kosher small goat cheese logs, crumbled or cubed

Instructions

  1. Preheat the oven to 350°F. Remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips. Measure to get 6 cups of chopped kale.
  2. In a 10-inch nonstick skillet, cook the garlic in 6 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
  3. In a medium bowl, beat the eggs with the salt and pepper, add onion soup mix. Add the kale and thyme to the egg mixture.
  4. Spray 2 12-cup muffin tins. Fill muffin cups with mixture. Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.
  5. Best if eaten fresh, but may be frozen and re-heated.
http://www.thejewishhostess.com/2014/03/kale-and-goat-cheese-muffin-souffles/

 

Enhanced by Zemanta
Related Posts Plugin for WordPress, Blogger...

Your Comments

7 Comments so far

  1. These sound delicious! I love the individual servings.

  2. These sound delicious.

  3. Hindy says:

    Definitely going to try this! Looks delicious!

  4. Jacqueline says:

    Made this today with honey almond goat cheese. Yum!

  5. Mari says:

    Is there a way to save recipes on your site??


Share your view

Post a comment

NEW RECIPES on INSTAGRAM!

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

wp_footer()