ingredients for 5 or 6 mini flans
250 g of curly kale (black cabbage is also excellent)
150 g of ricotta
20 g of grated parmesan
salt and pepper (to taste)
1 knob of butter, gently melted to grease flan moulds furthermore, to garnish the finished flans (if desired)
300 g of mashed purple potato
dried edibile flowers
Turn on and heat the oven to 180°.
Gently steam the curly kale leaves for 4 minutes, then drain and pass under cold water (to maintain the lively green colour of the vegetable)
Transfer all the ingredients into a blender and blend to a dense smooth mixture, add salt and pepper to taste.
Grease the inside of the flan moulds with butter using a pastry brush, then fill to the brim with the mixture.
Take a large casserole dish or roasting pan and fill to a depth of around 2 cm with boiling water, place in the moulds and cook in a hot oven at 180° in bain marie, for 25 minutes.
Remove from the oven and allow to cool for 10 minutes, after which, turn the moulds upside down on a plate and the mini flans should pop out with ease.
Serve the mini flans hot and, if desired, garnish with purple patato purée and edible dried flowers.