Kale Flatbread Recipes

Steps:

• In a medium skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the kale and cook for 3-4 minutes, until semi-wilted. Season with a pinch of salt.
• Add a splash of water and continue to cook for 3-4 minutes until the kale is mostly wilted.
• Add another drizzle of olive oil and the garlic, pine nuts, and red pepper flakes to the pan. Cook for another 3-4 minutes until the garlic is fragrant and the pine nuts are toasted.
• Add the sun-dried tomatoes and cook for 2-3 more minutes until the kale is completely wilted and tender. Transfer the kale mixture to a bowl and set aside.
• In the same pan, add a drizzle of oil from the jar of sun-dried tomatoes. Heat the flatbreads, 1 at a time, for 2-3 minutes on each side until golden brown.
• Transfer the flatbreads to a cutting board and spread with the hummus. Spoon the kale mixture on top and cut into quarters.
• Sprinkle with more red pepper flakes, if desired, and serve.
• Enjoy!

Steps:

• Heat oven to 425ºF.
• Process kale, nuts and garlic in food processor until finely ground. Add oil, Parmesan and lemon juice; process until smooth, stopping occasionally to scrape down side of container.
• Spread kale mixture onto naan breads; place on baking sheet. Top with tomatoes and mozzarella.
• Bake 10 to 12 min. or until mozzarella is melted and edges of breads are golden brown.

Steps:

• Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
• Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.

Steps:

• 1.In large skillet over medium-high, heat 2 tablespoons of olive oil. Add in garlic, onion, salt & pepper. Stir occasionally until softened, or about 4 minutes. 2.Add kale de stemmed and the leaves cut up. Not all of it will fit, so toss frequently and add more when there's room in the skillet. Cook until softened, and move to bowl to cool and drain.
• 3.Lightly oil baking sheets, and place rolled-out dough on top. Brush dough with oil. Add cheese, toppings and kale mixture. add other desired toppings. You can add marinara sauce and pesto which I love and fresh herbs. 4.Bake for 15-18 minutes at 450° F.
• Cut in squares and serve.