Kale is a primitive form of cabbage that does not form a head. It is an extremely versatile vegetable, popular in many regions of the world whether served on its own or in any number of soups, pastas, salads and even Irish colcannon mashed potatoes. Kale is so rich in nutrients that it was mandated in many World War II-era victory gardens to prevent malnutrition due to rationing. To name just some of its nutritional benefits, kale is a good source of protein, fiber, beta carotene, calcium, folate, iron, and vitamins C, B6, and E.
Kale is a cool-weather crop which actually tastes better after a frost, so here in Houston we started our seeds last October. We are growing Lacinato kale which goes by many other names including Cavolo Nero, Black Cabbage, Tuscan Kale and Dinosaur Kale. Kale is easy to start from seed (our seeds are from Botanical Interests) and has few pests. The plants are absolutely gorgeous, making this type of kale ideal for an ornamental border that includes vegetables; visitors to our garden are instantly drawn to the blue color and amazing texture of our Lacinato plants. Add in kale's long list of nutritional benefits and delicious flavor, and you'll see why kale is a great addition to any vegetable garden.
We have written often about our ongoing love affair with flatbread. We posted a whole series of recipes earlier this year, including an easy and versatile flatbread dough recipe. The response we received was tremendous, confirming that we are not alone in this passion. This week, we are posting three new recipes using the vegetables we are now harvesting in the garden including kale, bunching onions, and leafy broccoli rabe. And of course, cheese is always featured in our flatbreads.
Flatbread with Crispy Lacinato Kale and Tarentaise Cheese
1 ball flatbread dough, at room temp for 5 minutes before rolling
1/4 cup olive oil
1/2 shallot, minced
1 medium green bunching onion stalk, thinly sliced
(see photo below)
1/2 garlic clove, minced
10 medium lacinato kale leaves, chopped
sea salt and black pepper to taste
1 Tbs olive oil
1/4 lb Tarentaise or Gruyere cheese, thinly sliced
- Preheat oven to 450° and place pizza stone in oven.
- Heat olive oil over moderate heat, then saute shallot, onion and garlic until softened, about 8 minutes.
- Reduce heat slightly to low, add kale and cover, stirring occasionally, until kale is tender, about 12 minutes. Season with salt and pepper and remove from heat.
- Roll out flatbread dough on well-floured surface, then generously cover peel with cornmeal and place rolled-out dough on peel.
- Spread 1 Tbs olive oil on flatbread, then add about 2/3's of the cheese. Add kale, then sprinkle remaining cheese on top. Sprinkle with a bit of sea salt and black pepper.
- Bake until cheese is melted and crust is golden, about 5 minutes.
- Eat immediately.
Flatbread with Leafy Broccoli Rabe and Stinky Goat Cheese
and Flatbread with Grilled Haloumi Cheese and Spiced Pears
And check out our other popular flatbread recipes:
Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan
Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey
Flatbread with Gorgonzola Dulce, Grapes and Walnuts
Flatbread with Broccoli Rabe and Manchego
Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese