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96% would make again

Mediterranean Flatbread

Tasty Team

Under 30 minutes

Inspired by

Under 30 minutes


for 2 servings

  • olive oil, to taste
  • 4 cups kale (270 g), chopped
  • salt, to taste
  • 2 cloves garlic, minced
  • 2 tablespoons pine nuts
  • red pepper flake, to taste
  • ⅓ cup sun-dried tomato (20 g)
  • 2 flatbreads
  • 4 tablespoons hummus

Nutrition Info

    Calories 564
    Fat 27g
    Carbs 68g
    Fiber 19g
    Sugar 19g
    Protein 26g

Estimated values based on one serving size.


  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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