Meyer Lemon, Kale, and Goat Cheese Flatbread
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(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
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.
Step 7
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Chef's notes
Note:
Eat the lemon slices for added flavor, or remove them for a milder taste.
