KALE-PESTO FLATBREAD
Make something tasty and healthy using this Kale-Pesto Flatbread Recipe from My Food and Family. This delicious flatbread only takes 22 minutes to prepare.
Provided by My Food and Family
Categories Recipes
Time 22m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
MEDITERRANEAN FLATBREAD RECIPE BY TASTY
Here's what you need: olive oil, kale, salt, garlic, pine nuts, red pepper flake, sun-dried tomato, flatbreads, hummus
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 564 calories, Carbohydrate 68 grams, Fat 27 grams, Fiber 19 grams, Protein 26 grams, Sugar 19 grams
KALE FLATBREAD BITES
Every party needs pizza. This thin-crust option - layered with a punchy base, crunchy kale, and melty mozzarella - is dressed to impress. Large pieces of dressed lacinato kale are lightly pressed onto the cheese-covered dough for a stunning look.
Provided by Ananda Eidelstein
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with rack in lowest position. Toss together kale, salt, pepper, and 2 tablespoons oil in a large bowl. Combine sour cream and mustard in a separate bowl, stirring until smooth.
- Brush a large, rimmed baking sheet with remaining 1 tablespoon oil. Place dough on a work surface and flatten with your palm. Place dough on baking sheet; stretch with your fingertips until it reaches all corners of baking sheet (or shape into a large oval).
- Spread sour cream mixture over dough, reaching all the way to edges. Sprinkle evenly with cheese. Top with kale, pressing gently into dough.
- Bake until crust is golden brown around edges and kale is browned in spots, about 20 minutes. Squeeze lemon wedges over flatbread to taste. Cut flatbread into 24 pieces. Serve warm or at room temperature.
KALE FLATBREAD WITH PARMESAN AND SUNDRIED TOMATOES
Kale Flatbread with Parmesan and Sundried Tomatoes is a quick and easy lunch or a fun appetizer for any gathering. It's packed with flavor and nutrition!
Provided by Rachel Gurk
Categories Pizza
Time 17m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a large skillet, heat oil over medium heat. Add onion and sundried tomatoes and cook, stirring, until onion is translucent, about 3 minutes. Add garlic and cook until fragrant, about a minute. Add kale and cover, cooking for 3-5 minutes or until kale is wilted, stirring occasionally.
- Reduce heat to medium low and add water chestnuts, parsley, cream cheese, milk, Parmesan cheese, and nutmeg. Stir and continue to cook until cheese is melted and all ingredients are combined.
- When oven is preheated, place the two Flatout Artisan Thin Pizza Crusts on a baking sheet and prebake for 2 minutes. Remove from oven and carefully spread on kale mixture. Return to oven and bake for 4-5 minutes or until crust is golden brown and topping is heated through.
- Slice and serve immediately.
Nutrition Facts : ServingSize 1 of 2, Calories 357 kcal, Carbohydrate 28 g, Protein 20 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 852 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 7 g
KALE FLATBREAD
My husband loves this recipe. It's another great way to incorporate Kale. Most of the time we eat this as a vegetarian Pizza only.
Provided by Wallicia Smith @meals
Categories Pizza
Number Of Ingredients 15
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.
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5/5 (1)Category Lunch, Dinner, Entree, AppetizerCuisine American, ItalianTotal Time 50 mins
- Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high. Add onion, garlic, salt, and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add as much kale as will fit and cook, tossing often and adding more kale when there is room, until tender, 4 to 6 minutes. Transfer to a large bowl; let cool.
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