From Asparagus to Zucchini
Ingredients: [‘butter’, ‘fresh mushrooms’, ‘kale’, ‘eggs’, ‘heavy cream’, ‘fresh dill’, ‘green onion’, ‘parmesan cheese’, ‘salt’, ‘pepper’]
Quantity of 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”]
Number of Servings: 1
Steps: [‘Heat oven to 350*.’, ‘Butter and 8 by 12 inch baking dish.’, ‘Heat butter in a skillet over medium high. Add mushrooms and cook, stirring often until tender and liquid has evaporated.’, ‘Cool 10-15 minutes. Squeeze excess liquid from kale and chop it. Combine with remaining ingredients, including cooked mushrooms.’, ‘Spread evenly into prepared pan. Bake until set 25-30 minutes.’, ‘Cool 10 minutes. Cut into 18 squares, then into 2 triangles each. Serve warm or at room temperature.’]