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| source:2 Peas and their Pod |
2 teaspoons olive oil, and a little more to brush on the flatbread
1 clove garlic, minced
2 packed cups chopped kale, ribs removed
juice and zest of 1/2 lemon
Salt and black pepper, to taste
2 Whole Grain Naan Flatbreads
4 ounces goat cheese
Crushed red pepper, if desired
Preheat the oven to 400 degrees F.
In a medium skillet, heat 2 teaspoons olive oil. Add the garlic and cook for 2 minutes. Add the chopped kale and fresh lemon juice. Season with salt and black pepper and cook until kale is tender and wilted, about 3-4 minutes. Remove from heat.
Place the Naan flatbreads on a large baking sheet. Brush each flatbread with a little bit of olive oil. Sprinkle chunks of goat cheese evenly over the breads. Top with cooked kale. Sprinkle crushed red pepper over the flatbreads, if using.
Place baking sheet in preheated oven and cook for 12-14 minutes, or until cheese is melted. Remove from oven and cut into pieces. Serve warm.
1 clove garlic, minced
2 packed cups chopped kale, ribs removed
juice and zest of 1/2 lemon
Salt and black pepper, to taste
2 Whole Grain Naan Flatbreads
4 ounces goat cheese
Crushed red pepper, if desired
Preheat the oven to 400 degrees F.
In a medium skillet, heat 2 teaspoons olive oil. Add the garlic and cook for 2 minutes. Add the chopped kale and fresh lemon juice. Season with salt and black pepper and cook until kale is tender and wilted, about 3-4 minutes. Remove from heat.
Place the Naan flatbreads on a large baking sheet. Brush each flatbread with a little bit of olive oil. Sprinkle chunks of goat cheese evenly over the breads. Top with cooked kale. Sprinkle crushed red pepper over the flatbreads, if using.
Place baking sheet in preheated oven and cook for 12-14 minutes, or until cheese is melted. Remove from oven and cut into pieces. Serve warm.
source: modified from the recipe at 2 Peas and their Pod
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