Kale and Broccoli Flat Bread
Kale and Broccoli Flatbread
Rachel Artus | May 1, 2020
- prep time: 20 minutes
- cook time: 40 minutes
- total time: 1 hour
- servings: 4
Ingredients:
2 cups chopped kale, blanched and drained (or about 4 cups raw kale)
1 ¼ cup riced broccoli (or 1 small-to medium-sized head of broccoli)
1 egg
½ cup grated parmesan
2 tablespoons rice flour
1 tablespoon olive oil
1 teaspoon minced garlic
½ teaspoon Kosher salt
¼ teaspoon black pepper
½ teaspoon onion powder
1/8 teaspoon turmeric
1/8 teaspoon red pepper (can be exchanged for cayenne or paprika)
Instructions:
- Bring water to a boil in a large saucepan for blanching the kale. Prepare separate large bowl full of ice water. While your water is boilding, set your oven to bake at 400 degrees F.
- Break about 4 cups worth of raw kale leaves off from the stems and wash thoroughly. This will cook down to about 2 cups after blanching and draining. Submerge the kale in boiling water for 30-45 seconds, then strain and transfer kale to the ice water bath and submerge for 2-3 minutes.
Remove the kale from the ice water bath and strain it.
- There are a few ways to drain the excess water from the kale. I used a potato ricer, which also works well for draining frozen spinach. You can also wrap it in cheese cloth and wring it out by hand. Lastly, you can spread it out into a thin layer on a kitchen cloth over a flat surface, cover it with paper towels and press it. This option takes the longest and creates more paper waste, but it will work if you don’t have the other kitchen tools listed above.
- There are a few ways to drain the excess water from the kale. I used a potato ricer, which also works well for draining frozen spinach. You can also wrap it in cheese cloth and wring it out by hand. Lastly, you can spread it out into a thin layer on a kitchen cloth over a flat surface, cover it with paper towels and press it. This option takes the longest and creates more paper waste, but it will work if you don’t have the other kitchen tools listed above.
- After excess water is completely drained from the kale, chop the kale into small pieces on a cutting board.
- Break down a small-to medium-sized head of broccoli and place it in a food processer. Pulse the broccoli into small, pea-sized pieces.
- Combine the kale with the rest of the ingredients in a bowl and then transfer everything to the food processer containing the broccoli and pulse until completely mixed and sticky. If mixture appears to be too wet, one tablespoon of rice flour at a time until “dough” comes together.
- Transfer the “dough” from the food processor to the baking sheet covered with parchment paper. Using your hands, press the “dough” into the shape of a rectangle, about ¼ inch thick. Bake for 35-40 minutes, add toppings, and then bake for another 5-10 if you’re adding cheese!
Blanched kale (left) and broccoli processed to pea-size pieces (right).
Kale and Broccoli Flat Bread “dough” spread out on parchment paper prior to baking.
I know I make jokes about kale. But, between you and I, I think baked kale chips have the most addicting flavor, especially with a little olive oil, salt and cracked black pepper. To be honest, I wasn’t planning on adding broccoli to this flatbread “dough”, but once I saw how much the kale cooked down after I blanched it, I knew I had to add something to create a little extra volume. Cauliflower would have made a delicious substitution as well. I also think roasted broccoli is delicious, so these two vegetables together made for the perfect flatbread combo.
I went with rice flour for this recipe—shout out to my gluten-free friends. I think it kept the final product super light and prevented it from falling apart after baking. Though, regular wheat flour would probably work just as well!
As for toppings, I was originally planning to go with a classic margarita-style flat bread—until I walked into the kitchen and watched my dad add the rest of the basil to his omelet. So instead, I went with something sweet and savory: baked brie with hot pepper jelly, sliced green apple and some fresh mint. I probably wouldn’t go with these toppings again (or I’d at least leave out the mint), but I think it came out pretty good, even with our inventory balls-up. This flatbread “dough” has a savory, roasted-veg kick to it, making it the perfect base for any topping combinations you decide to whip up.
Baked brie, hot pepper jelly, sliced green apple and mint.