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Spinach and Edamame Kuku

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Total Time (mins)
55
Difficulty
2
Servings
8
Ingredients
13
Total Prep Time: 15 minutes
Calories Per Serving: 190
Nutrients

Nutrition Facts

Serving Size 235g

Amount per serving
Calories 190 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 1 g 5 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 190 mg 8 %
Carbohydrate 18 g 6 %
Fiber 6 g 24 %
Sugars 7 g
Protein 14 g
Vitamin A 16 %
Vitamin C 20 %
Calcium 15 %
Iron 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A classic Persian dish, kukus abound with fragrant herbs and fresh vegetables. This contemporary recipe uses baby spinach, edamame and egg whites for a lighter take that retains the rich flavors of the original. Simple to prepare, this kuku will delight for breakfast, brunch or lunch.

Ingredients

  • 16 ounces fresh or frozen edamame
  • 3 tablespoons olive oil
  • 2 cups chopped sweet onions
  • 3 teaspoons chopped garlic
  • 3 cups DOLE® Baby Spinach
  • 12 extra-large egg whites
  • 3 tablespoons fat-free milk
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • Salt and ground black pepper to taste
  • 1/4 cup dried cherries or cranberries, optional
  • Cucumber sauce (see recipe below), optional

Directions

  1. Preheat oven to 350°F.
  2. Blanch edamame in simmering water for 2 minutes. Drain and set aside.
  3. Heat olive oil in 9-inch ovenproof skillet. Add onion and garlic; cook 5 minutes, stirring occasionally. Remove from heat; add edamame and spinach. With an immersion blender or food processor, blend until roughly chopped. Set aside.

  4. Whisk together egg whites, milk, flour, baking powder, dill, mint, salt and pepper in large bowl. Stir in dried cherries or cranberries (if desired) and add to edamame-spinach mixture. Transfer mixture to skillet. Bake 40 minutes or until center is firm. Remove and set aside for 5 minutes before cutting.

Cucumber-Sauce: Combine 1 cup diced unpeeled cucumber, 1/2 cup plain yogurt and 1 tablespoon chopped fresh mint.

Tip: Replace the edamame with other seasonal vegetables, such as sliced zucchini, broccoli florets, shredded carrots or sautéed mushrooms.

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Spinach and Edamame Kuku A classic Persian dish, kukus abound with fragrant herbs and fresh vegetables. This contemporary recipe uses baby spinach, edamame and egg whites for a lighter take that retains the rich flavors of the original. Simple to prepare, this kuku will delight for breakfast, brunch or lunch. Prep Time:15 minutes Cook time: Serves: 8
Nutrition facts: 190 Calories, 8 grams fat
Ingredients:
  • 16 ounces fresh or frozen edamame,
  • 3 tablespoons olive oil,
  • 2 cups chopped sweet onions,
  • 3 teaspoons chopped garlic,
  • 3 cups DOLE® Baby Spinach,
  • 12 extra-large egg whites,
  • 3 tablespoons fat-free milk,
  • 1 tablespoon all-purpose flour,
  • 1/2 teaspoon baking powder,
  • 1 cup chopped fresh dill,
  • 1/2 cup chopped fresh mint,
  • Salt and ground black pepper to taste,
  • 1/4 cup dried cherries or cranberries, optional,
  • Cucumber sauce (see recipe below), optional, Directions:Preheat oven to 350°F.Blanch edamame in simmering water for 2 minutes. Drain and set aside.

    Heat olive oil in 9-inch ovenproof skillet. Add onion and garlic; cook 5 minutes, stirring occasionally. Remove from heat; add edamame and spinach. With an immersion blender or food processor, blend until roughly chopped. Set aside.

    Whisk together egg whites, milk, flour, baking powder, dill, mint, salt and pepper in large bowl. Stir in dried cherries or cranberries (if desired) and add to edamame-spinach mixture. Transfer mixture to skillet. Bake 40 minutes or until center is firm. Remove and set aside for 5 minutes before cutting.Cucumber-Sauce: Combine 1 cup diced unpeeled cucumber, 1/2 cup plain yogurt and 1 tablespoon chopped fresh mint.Tip: Replace the edamame with other seasonal vegetables, such as sliced zucchini, broccoli florets, shredded carrots or sautéed mushrooms.