Winter greens kuku with barberries and pine nuts
Serves 6
Easy
Total time:
Try our herby, spiced kuku sabzi recipe for this Persian frittata packed with herbs
Skip to ingredients
- 2 tbsp vegetable oil
- 400g shallotshalved and thinly sliced
- 200g kalefinely chopped, tough stalks discarded
- 200g Hispi or pointed cabbageroughly chopped
- 2 tsp garlic granules
- 1 tsp ground fenugreek
- 1 tsp ground turmeric
- 8 eggs
- 2 tsp baking powder
- 2 tbsp plain flour
- 2 tbsp greek yogurt
- 2 handfuls dried barberries(see notes below)
- 40g pine nuts
- to serve dressed green salad
Nutrition: per serving
- kcal274low
- fat16.6g
- saturates3.3g
- carbs13.9g
- sugars6g
- fibre4.1g
- protein15.2g
- salt0.7g
Method
step 1
Heat the vegetable oil in a large pan over a medium heat. Add the shallots and fry gently for 10-15 minutes or until lightly golden.
step 2
Turn up the heat, add the kale and fry until softened and cooked through, then add the cabbage, spices and a generous amount of seasoning, and stir well. Fry until the cabbage is wilted and cooked through. Remove from the heat and allow to cool.
step 3
Heat the oven to 200C/fan 180C/gas 6 and line a 20 x 30cm ovenproof dish with baking paper.
step 4
Beat the eggs in a large bowl and add the baking powder, flour and yogurt, and whisk well. Add the barberries and pine nuts and, once the greens have cooled slightly, incorporate them a little at a time, mix well, then add in the rest and fold through.
step 5
Pour the mixture into the baking dish and spread to evenly distribute the ingredients. Bake for 35 minutes or until a knife inserted into the middle comes out clean.
step 6
Cut into squares and serve with a green salad, if you like.
