Kale and Sun-Dried Tomato Spoon Bread <r>
| Yield: | 8 Servings |
| Categories: | Grains, Vegetables |
| Spray margarine, to coat casserole | ||
| 2 | tb | Grated Parmesan cheese, fresh |
| 1 | tb | Vegetable oil, light |
| 1 | Garlic clove, minced | |
| 1 1/2 | c | Kale, thick center stems removed then finely chopped |
| 1/4 | c | Minced dried tomatoes, reconstituted |
| 3/4 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1 | c | Cornmeal, white or yellow |
| 1 | c | 1% low-fat milk |
| 3 | lg | Eggs, separated, plus |
| 1 | Egg white | |
| 1/2 | ts | Sugar |
| 1/2 | ts | Baking powder |
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