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IRANIAN KUKU GREENS Recipe

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This recipe for IRANIAN KUKU GREENS is from Stop Counting Calories and More , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs. olive oil, divided
8 oz. butternut squash, cut into 1/2-inch cubes (2 cups)
1 medium leek, thinly sliced
1 5-oz. pkg. baby kale (5 cups)
1 5-oz. pkg. baby spinach (5 cups)
8 large eggs
1 Tbs. grated lemon zest
3 Tbs. crumbled feta cheese
Cilantro leaves, for sprinkling
Directions:
Directions:
1. Preheat oven to 400°F.

2. Heat oil in large oven proof skillet over medium-high heat. Add squash, and season with salt and pepper, if desired. Cook 4 minutes, or until squash starts to soften, stirring occasionally. Reduce heat to medium, add leek, and cook 4 minutes more.

3. Working in batches, add kale and spinach to skillet; cook 3 to 5 minutes, or until leaves are wilted, stirring frequently.

4. Meanwhile, whisk eggs with lemon zest, and season with salt and pepper, if desired. Pour over wilted greens in skillet, reduce heat to medium-low, and cook 2 minutes, or until eggs begin to set on bottom, shifting vegetables around with spatula to distribute evenly.

5 .Sprinkle kuku with feta, and transfer to oven. Bake 8 to 10 minutes, or until eggs are just cooked through and fully set, 8 to 10 minutes. Slide kuku onto platter; cool about 10 minutes. Cut into small squares, sprinkle with cilantro, and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
To lessen the fat and caloric content try using egg whites only. You can purchase it in a carton in the egg section of your supermarket. Serves 6-8 Preparation time: 30 minutes
Courtesy of Vegetarian Times

 

 

 

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