Kale Mushroom and Dill Triangles

Submitted by dicentra

"From Asparagus to Zucchini"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 36 triangles

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.