On the heels of yesterday’s Quick Guide to Kale today’s recipe is a 100% original kale + won ton creation. My two loves together in a quick and tasty appetizer (or naughty lunch) recipe.
It all started off with a hankering for warm spinach dip. You know the kind – costs about $8 and comes with pita bread or similar. Basically an Ode to Cheese with spinach slapped in the title to make us all feel better about eating it. I had a variety of cheeses kicking around but very little naan/pita bread, and no spinach. Alas, this recipe was born as kale replaced the spinach and won ton crusts the need for pita bread. These comes together very quickly; about 10 minutes (plus 12 minutes to cook) and, like spinach dip, you can boast “Kale” in the title when you serve it and make people feel good about eating little cups of cheese.
If you want to make larger versions (either in regular or extra large muffin tins), check out my Won Ton Wrapper Mini Lasagnas recipe for info about this.
Cheesy Kale Won Ton Cups
1/2 package of won ton wrappers
grape seed, vegetable oil or similar
1 shallot, minced fine
1 tablespoon of butter
1/2 cup of ricotta cheese
1/4 cup of cream cheese
half a head of kale, de-stemmed and torn/cut into bite size pieces
1.5 cups of shredded cheeses (I used a combination of old cheddar and mozzarella) divided in two parts
1/2 teaspoon of garlic salt
salt and pepper
dash of nutmeg
small handful of chopped fresh herbs (i used a combination of chives, parsley, and a few leaves of thyme and rosemary)
1/2 pint of cherry or grape tomatoes, cut in half, or the same quantity of chopped tomatoes
Saute shallot in butter.
Add kale and salt and pepper and saute until completely wilted.
With burner on low, mix in ricotta, cream cheese, half of shredded cheese, nutmeg and garlic salt. Taste and add salt and pepper. Stir well.
Preheat oven 375 f.
Oil a mini muffin pan well (the top too) and lay one won ton in each muffin well.
Put a tablespoon or so of the cheese & kale mix into each cup. Top with the remaining cheese, one piece of tomato, and a bit of herbs.
Bake for 10-12 minutes or until golden and bubbly.
Reheat in oven inside tinfoil packet.