Kale Pizza with Garlic and Cheese

National Kale Day is October 7th, 2015.We are having kale for every dinner this week. Here is the most kale pizza scrumptious & nutritious pizza you may ever make. Pizza always seems a little self-indulgent but when you top it with about eight to ten cups cups of fresh kale, rinsed well then drained or dried you’ll enjoy it and it is so fast and easy everyone in the family will soon know how to make it.

Ingredients:
1 ball of fresh pizza dough 12 to 16 oz
Eight to ten cups of trimmed and chopped fresh kale
1 tablespoon olive oil
6 cloves fresh garlic, minced or pressed
a dash of salt and black pepper
8 oz. fresh mozzarella cheese
8 oz. fresh asiago, fontina or parmesan cheese
cornmeal to sprinkle on heated stone

Turn oven to 500 degrees and place pizza stone in oven as it heats.

As you see the emphasis and goodness of this dish relies on fresh ingredients. If they are unavailable, use what you have and vow to try it again with the suggested ingredients. While the dough is rising, wash kale and remove stems. You can chop or tear it into bits as you wish. Massage the kale with olive oil, garlic, salt and pepper. We use a pizza stone but any large baking pan will do the job but you may need to allow more cooking time. Roll dough to fit your stone. Sprinkle stone with cornmeal, place dough on stone and lightly curl up the edges. Now quickly arrange cheeses on top of the dough. Close oven and bake 2-3 minutes . Edges of dough will begin to color and cheeses are semi-melted. Open oven, spread kale and garlic over the cheeses. Now place pizza in the oven. Change temperature setting from bake to broil for 2 minutes. The edges of your kale leaves will look slightly crisped and the rim of the crust is browned in spots, If your pizza is not browned place back in hot oven for one to two minutes with broiler turned off. Remove pizza from stone to a cutting board. Want to know more about National Kale Day just google it.

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Winter Kale with Cranberries and Apples

Winter gardens are often brimming with kale sweetened from a few frosty days. There are many ways to serve this hyper nutritious vegetable. Young tender kale needs no special preparation other than removing stems thicker than a pencil. Over mature kale can be tough if the leaf veins are over developed. If so, remove the stem and most obvious veins, chop the kale and parboil six minutes. Strain, and braise in skillet following the recipe below. Parboiling is a traditional Mediterranean method and your kale will be more tender and milder in flavor.

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1 1/2 lbs kale, prepared following above directions
2 tablespoons olive oil
1 medium onion, peeled and chopped
1/2 teaspoon crushed red pepper flakes, to taste or 1 teaspoon Siracha sauce (optional)
2 garlic cloves, minced or pressed
Salt and pepper to taste
2 tablespoons white balsamic or cider vinegar
2 tart firm apples sliced vertically into ½” thick pieces Remove core but don’t peel

 Take a large skillet fitted with a lid and place on medium high heat; Add oil, and chopped onion and sauté until translucent. Now add coarsely chopped or parboiled kale and garlic. Cook ten minutes or until tender. Toss in a handful of dried cranberries, a touch of hot sauce and salt and turn with spatula. When kale is cooked add slender vertical slices of two unpeeled tart apples, Cover, let sit ten minutes and it’s ready to serve. The objective is to have tender kale and semi cooked apples.