Kale and cabbage kuku with pine nuts recipe

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

SERVES

Step 2

Heat a large saucepan over a medium heat. Pour in enough vegetable oil to coat the base of the pan and allow it to heat up, then add the onion and fry gently for a few minutes, stirring from time to time, until soft and cooked through.

Step 3

Increase the heat to medium-high and add the kale. Stir-fry for two minutes, or until completely softened and cooked through. Add the cabbage greens and stir-fry for five to six minutes, then add the garlic granules and spices, season generously with salt and pepper and mix well. Cook until the cabbage is wilted and cooked through. (You are not looking to retain the texture or keep the greens al dente for this dish.) Once cooked, take the pan off the heat and leave to cool a little.

Step 4

Preheat the oven to 200C/180C fan/Gas 6. Line a 16 x 30cm ovenproof dish with baking paper.

Step 5

Crack the eggs into a large mixing bowl and whisk. Add the baking powder, flour, yogurt and also a little salt, if desired, and mix well. Add the barberries and pine nuts and, once the greens have cooled slightly, incorporate them into the egg mixture a little at a time, mixing well between each addition.

Step 6

Lastly, gently fold in the feta pieces. Pour the mixture into the prepared dish and use a spatula to ensure the are evenly distributed across the dish. Bake for 30 minutes (check after 25 minutes), or until the top is golden and beginning to brown and a knife inserted into the centre comes out clean of raw egg. Allow to cool slightly, then cut it into slabs to serve.