By now it’s not news that kale and other dark, leafy greens are good for you. Kale is in every salad, stir-fry, and grain bowl from here to Portland, both Maine and Oregon!
But what might be bigger news is that kale can actually taste good with the right ingredients. And yes, in my opinion, there is a difference between eating something that is good for you just because, and eating something that is good for you because it tastes good. One is doubly rewarding, and makes you crave food that is good for you. The other, well, could lead to pendulum like swings in one’s diet.
This flatbread recipe is all about balancing healthfulness and flavor. The kale we use is frozen, allowed to thaw, then squeezed dry, ridding it of extra moisture. We also add a lot of robust flavor like garlic, sun dried tomatoes, and fresh herbs. The result is a chicken flatbread pizza that you’ll hopefully return to again and again, because it tastes great and it doesn’t kill your dietary goals.
By all means, use chard, spinach, collard, or dandelion greens in place of the kale if you wish. This recipe is about packing in the dark greens, no matter what they are!
Amy at Flatout
Chicken Kale and Sundried Tomato Flatbread
- 1 Flatout flatbread
- 6 ounces cooked rotisserie chicken, shredded or diced
- 3 tablespoons sun dried tomato tapenade
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 6-8 fresh basil leaves, chopped
- 1 cup frozen kale, thawed and extra moisture squeezed out
- 3/4 cup shredded mozzarella cheese
Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove from the oven and spread the tapenade onto the flatbread. In a bowl, toss the olive oil, garlic, and chicken together until chicken is coated in oil and set aside. To assemble pizza, arrange kale and chicken on the flatbread then top with the pizza cheese. Bake at 375°F for four minutes. Remove flatbread from the oven, and top with fresh basil to taste.