Wednesday, July 7, 2010

Kale Stromboli

Most people think of kale as a garnish on their plate when eating out, as I did up until a few years ago. Kale is really one of those vegetables we all should include in our diets due to its phytonutrient load and high levels of vitamins K, A, and C. It is a member of the brassica family of vegetables which also includes broccoli, Brussels sprouts, cabbage, cauliflower, and collards. I have found that many people just don't know what to do with or how to use kale so here's one yummy recipe for including it in the meal plan. This one passed my 11 year old test and my picky husband test!

I recipe pizza dough or frozen pizza dough (thawed and brought to room temperature)
1 bunch kale
2 cups favorite cheese, shredded (mozzarella, jack, cheddar)
cooked sausage or pepperoni (optional)
olive oil
tomato sauce (for dipping)

Wash and chop kale into bite sized pieces by piling up the leaves together, cutting along either side of the stem making two halves and removing the stem. Make on pile out of the two and chop into small pieces. Chop or press 2-3 large cloves of garlic. In a large skillet heat olive oil and add garlic, quickly stir frying for less than a minute, then add the chopped kale. Stir kale and garlic together until kale wilts then reduce heat slightly and cover pan to let the mixture cook for about 5 minutes. Sprinkle flour on a board and stretch the dough into a long narrow oval. Spread one cup of cheese over the dough. After the kale cooks season it with salt and pepper and place on top of the cheese on dough. Add sausage or pepperoni, if desired. Cover kale mixture with remaining cheese. Bring long sides of dough together, pinch, fold over and pinch again. Repeat this process until the dough is all sealed. Place Stromboli onto a baking sheet (preferably with sides) placing the seam side down. Bake @ 400 degrees until browned, about 30 minutes. Heat tomato sauce for dipping if desired.


About Me

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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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