Meyer Lemon, Kale, and Goat Cheese Flatbread

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Two peas & their pod

Total Time

30 mins

Prep Time

15 mins

Cook Time

15 mins

Rating

(1)

Ingredients

Serves 0 (not specified)

2 teaspoons olive oil
1 clove garlic, minced
2 packed cups chopped kale, ribs removed (Dino/Tuscan kale used)
1 teaspoon fresh Meyer lemon juice
Salt and black pepper to taste
2 Stonefire Whole Grain Tandoor Baked Naan Flatbreads
Olive oil for brushing breads
4 ounces goat cheese
1-2 Meyer lemons, thinly sliced
Crushed red pepper, if desired

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Preparation

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Step 1

Preheat the oven to 400 degrees F.

Step 2

In a medium skillet, heat 2 teaspoons olive oil. Add the garlic and cook for 2 minutes.

Step 3

Add the chopped kale and fresh lemon juice. Season with salt and black pepper and cook until kale is tender and wilted, about 3-4 minutes. Remove from heat.

Step 4

Place the Naan flatbreads on a large baking sheet. Brush each flatbread with a little bit of olive oil.

Step 5

Sprinkle chunks of goat cheese evenly over the breads. Top with cooked kale and lemon slices. Use 3-4 lemon slices for each flatbread. Sprinkle crushed red pepper over the flatbreads, if using.

Step 6

Place baking sheet in preheated oven and cook for 12-14 minutes, or until cheese is melted. Remove from oven and cut into pieces. Serve warm.

Chef’s notes

Note:

Eat the lemon slices for added flavor, or remove them for a milder taste.

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Skill Level

other

Meyer Lemon, Kale, and Goat Cheese Flatbread

Ingredients

Preparation

Step 1

Step 2

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Step 5

Step 6

Chef’s notes

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