Mediterranean Flatbread
by Rachel Gaewski • featured in Vegan Meals High In Iron
Under 30 min
Inspired by go.com
Under 30 min
Ingredients
for 2 servings
- olive oil, to taste
-
4 cups kale, chopped (270 g) - salt, to taste
- 2 cloves garlic, minced
-
2 tablespoons pine nuts - red pepper flakes, to taste
-
⅓ cup sun-dried tomato (20 g) - 2 flatbreads
-
4 tablespoons hummus
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Preparation
- 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!
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Tips
1 of
5
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correena
This came out super good! Used vegan naan bread since it’s what I had on hand. I’ll make this again!
2018-07-05T23:10:58Z Helpful (11) -
slmaat
Amazing for an appetizer. I switched out the dried tomatoes for fresh tomatoes. Only thing I would recommend is eating it while it’s still fresh other wise the kale gets a bit tough.
2018-07-07T04:56:48Z Helpful (6) -
Rebecka Jansson
I switched out the hummus for Pesto Arrabbiata and added some Parmesan on top. Also took out the pine nuts. So good!
2018-10-11T13:06:12Z Helpful (3) -
May Mizuma
Crushed almonds works well too instead of seeds.
2018-10-05T02:53:01Z Helpful (1)
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