Kale Flatbread Recipes

Steps:

• Heat oven to 425ºF.
• Process kale, nuts and garlic in food processor until finely ground. Add oil, Parmesan and lemon juice; process until smooth, stopping occasionally to scrape down side of container.
• Spread kale mixture onto naan breads; place on baking sheet. Top with tomatoes and mozzarella.
• Bake 10 to 12 min. or until mozzarella is melted and edges of breads are golden brown.

Steps:

• Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
• Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.