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