Crouton Cups with Kale Salad

Categories: Salads, Side Dishes


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Recipe Information

Serving Size

1 mini salad


Makes 6 servings

Nutrition Information

One serving is 130 calories, 3 g fat, 5 mg cholesterol, 190 mg sodium, 22 g carbohydrates, 4 g fiber, and 8 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 6 Slices of bread, whole wheat
  • Cooking spray
  • 2 ¼ t Garlic powder, divided (2 t & ¼ t)
  • 1 T Parsley flakes, dried
  • 7 c Kale, rough chopped, stems removed
  • 1 T Lemon juice
  • ¼ c Parmesan cheese


  1. HEAT oven to 375°F.
  2. REMOVE crust off of bread and ROLL out thin.
  3. SPRAY bread with cooking spray and sprinkle with 2 t garlic powder and parsley.
  4. FLIP muffin tin upside down and form cups with the bread in between the muffin cups.
  5. BAKE for 12-15 minutes until lightly browned. REMOVE from oven and let COOL.
  6. SPRAY a large skillet with cooking spray.
  7. HEAT skillet to medium heat and ADD garlic powder and kale.
  8. TOSS to coat and SPRAY kale with additional cooking spray if needed to prevent burning.
  9. COOK kale for 2 minutes or until it is soft but not soggy.
  10. DRIZZLE lemon juice on top and TOSS with parmesan cheese. SERVE about 1/2 c of salad in each crouton cups.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit