Rating: 2.5 stars
12 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Dawn Perry

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Credit: Sang An

Recipe Summary test

hands-on:
35 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add as much kale to the skillet as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 4 to 6 minutes. Transfer to a large bowl and let cool.

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  • Divide the dough into 2 pieces. On a lightly floured surface, roll and stretch each piece of dough into a large oval. Transfer to 2 lightly oiled baking sheets.

  • Dividing evenly, brush the dough with the remaining tablespoon of oil and top with 1 cup of the Cheddar; top with the tomatoes, kale mixture, and the remaining cup of Cheddar. Bake, rotating the sheets halfway through, until golden, 15 to 18 minutes.

Nutrition Facts

665 calories; fat 34g; saturated fat 13g; cholesterol 60mg; sodium 1311mg; protein 27g; carbohydrates 70g; sugars 10g; fiber 7g; iron 6mg; calcium 579mg.
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