This is a seriously nostalgic recipe that makes use of any greens from your garden. My mother used chard, which volunteered in our garden when I was a child. It is similar to a crustless quiche, but it relies on cottage cheese instead of cream. This recipe can be halved or doubled, but I recommend you use two eggs for every cup of steamed greens.
- 3 cups of steamed leafy greens. Any combination of Spinach, cabbage, beet greens, kale, parsley, turnip greens or chard will work.
- 16 oz. of low fat cottage cheese
- 6 eggs
- 1/2 cup of grated cheddar
- 1/2 cup of sesame seeds
- 1/4 cup of onion, minced
- 1 tablespoon of chili powder
- 1/4 teaspoon black pepper
- Preheat oven to 350 degrees
- Squeeze excess liquid from the steamed greens, pick out any tough stems and give them a quick chop.
- In a large bowl, combine greens, cottage cheese, eggs, onion, chili powder and black pepper and stir gently until combined.
- Spoon the mixture into a casserole or baking dish and sprinkle grated cheese and sesame seeds liberally over the top.
- Place in the oven for at least one hour, or until the center of the pudding becomes firm and the top becomes slightly brown.