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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

  1. 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.
  2. Add a splash of water and continue to cook for 3-4 minutes until the kale is mostly wilted.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the flatbreads to a cutting board and spread with the hummus. Spoon the kale mixture on top and cut into quarters.
  7. Sprinkle with more red pepper flakes, if desired, and serve.
  8. Enjoy!
 

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