These muffins are great use of CSA greens. They are savory and make a great complement to a bowl of soup on a good day. I found them at the Pioneer Woman's Tasty Kitchen website.
3 cups Swiss Chard Green Leafs or Kale 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
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.