Curly Kale Salad and Hummus on Lavash/Flatbread

This is a busy day for the family as we have birthday parties and two basketball competitions that require our participation. We need a delicious but satisfying lunch. A crispy lavash/flatbread painted with lemon hummus and topped with a flavor packed curly kale salad.

Ingredients

Lavash

1 lavash(9 inches by 12 inches)

1 T olive oil

1/2 – 2/3 C hummus

Salad

1 bunch curly kale

Dressing

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

2 t Dijon mustard

6 ounces fresh raspberries or blackberries¹

1/3 C spiced pecansSugar Spiced Pecans

Salt and pepper

Directions

Serves 2 or 4.

Preheat oven to 420º F.

Line baking sheet with parchment paper.

Salad Dressing

Pour into bowl,  lemon juice, minced garlic, mustard and cheese and combine. Stream in olive oil while vigorously whisking until emulsified. Pour into salad bottle and set aside.

Kale Prep

Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop. Transfer to large bowl.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.

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Assemble

Salad

In large bowl containing kale, add salad dressing and toss to coat kale leaves. Season with salt and pepper. Then add 1/3 C parmesan and gently toss.

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Spread flatbread with hummus.

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Top hummus with salad.

Dress with berries, pecans, and cheese.

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Serves two or four.

 

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Notes:

¹I use the berries in the salad that are on sale.

Organic kale and berries are in season now. There is such an abundance that most of the markets have fresh produce on sale regularly.

 

Curly Kale Salad with Lemon Garlic Parmesan Dressing*

Ingredients

1 bunch  of curly kale

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

Salt and pepper

Directions

Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop.

Pour into salad dressing shaker, olive oil and lemon juice. Add minced garlic and cheese and shake. Add pinch of salt and ground black pepper

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Toss kale with about 1/2 of the dressing. Sprinkle with set aside cheese and serve. Serve 2-4

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Note: I have used Lacinato Kale and Red Russian Kale also but prefer curly kale for this recipe as its ruffled leaves capture and hold the cheese and garlic.

Notes

*Use the best olive oil available for salad dressings. An extra virgin olive oil that is fruity and peppery is my favorite for salad dressings and dipping..

*I buy a Parmesan-Reggiano that is cut from a wheel. I bought pre-packaged Parmesan that was expensive and was disappointed. It made a big difference in the flavor balance of the salad dressing and the taste of the finished dressed salad.

 

 

 

Asian Style Kale

Ingredients

2 bunches leafy or Tusan style kale, washed, stemmed, and chopped

4 garlic cloves minced

1 T grape seed or olive oil

1 t sesame oil

1 t soy sauce

1/2 t red pepper flakes

2 T vegetable or chicken broth

1 T rice wine vinegar(Mirin)

Salt and pepper

 Directions

Add all ingredients but kale to skillet over medium high heat. Sauté for 2 minutes for flavors to combine. Add kale and toss 3-4 minutes. Salt and pepper to taste. Serve

 

 

 

 

Flavorful Kale

Ingredients

1 large bunch curly kale, stemmed, rough chopped

3 T olive oil

4 garlic cloves chopped

1/4 t red pepper flakes

1/4 cup vegetable or chicken broth

2 T red wine vinegar

Salt and pepper

Directions 

Check kale for grit, wash and pat dry. I use paper towels. Heat olive oil in large skillet and add pepper flakes for 30 seconds over medium high heat. Add garlic cook until soft. Add in kale and toss using tongs  until coated. Add broth and cook 3 minutes. Add vinegar toss and remove from heat. Salt and pepper to taste. Plate and serve.

 

 

Kale Cannellini Bean Soup

Ingredients

2 T of olive oil

8 cloves garlic chopped

1 T Cento tomato paste

2  t dried oregano

1/4 t of red pepper flakes

3 T red wine vinegar

2 cans cannellini beans drained and washed

4 cup of vegetable broth

1 bunch of kale with large ribs removed and rough chop

Salt and black pepper

Directions

Heat olive oil In large fry pan. Add garlic and finely crumbled oregano. Cook  2 minutes. Add pepper flakes, tomato paste, and red wine vinegar and cook  2 minutes. Add cannellini  beans and vegetable broth and gently bring to simmer. Season with salt and pepper. Add kale and simmer covered for 1 hour.

Serve with toasted rosemary bread.