Select a size: | | | |
| Prep Time Cook Time |
Servings 9 | Difficulty Easy |
Ingredients
- 3 cups Swiss Chard Green Leafs, Thinly Sliced
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- ½ teaspoons Curry Powder
- 1 cup Sour Cream (heaping Cup)
- 3 whole Large Eggs
- 1 cup Grated Cheddar Cheese (heaping)
- ½ cups Bread Crumbs
- ½ teaspoons Baking Powder
Preparation Instructions
1. In a glass bowl (or any other microwave safe dish), combine Swiss chard, olive oil, salt and curry. Microwave for 2 minutes, until the greens wilt a bit and smell nice. Drain excess liquid.
2. In a different bowl, combine sour cream, eggs, cheese, bread crumbs and baking powder. Mix well and add the cooked greens. Mix well.
3. Divide mixture between 9 (preferably silicone) muffin pan cups or individual baking cups (oil well or line with paper cups if you are not using silicone) and bake in a 350F (about 180 Celsius) for 35 minutes.
Serve at room temperature or cold from the fridge. These should come out moist and juicy, so don’t overcook them. Next time, I plan to get myself a mini muffin pan and make miniature appetizers.
YUM.
