kale is a delightful green.
and as of lately, kale can be heard in conversation not only in grocery stores but everywhere from book club with your girlfriends to a game day conversation among football fellas!
why is this? well because not only is kale great for you – from everything to helping maintain healthy vision to supporting the detoxification system of your body – but it’s super versatile in the cooking world!
you’ll see it pop up in soups, salads + snacks – but one of my favorite ways is to let it shine on top of the world a pizza!
pizzas are the perfect place to boost your build-your-own creativity, in fact i’m sure you could talk me into thinking truly any combo atop a crust is a delightful one – and this combo is no different!
the airy three-cheese ricotta mixture topped with good for you greens, rich brown butter shrooms + a tad of crunch from toasted pine nuts, i know that you’ll love this recipe i’ve whipped up for you! {PUNS!}
let’s talk about the first process of this recipe – massaging kale.
kale sometimes needs a little back rub! here we do so with zesty fresh squeezed lemon juice, the heat of red pepper flakes + the smooth aid of olive oil.
why massage? massaging the kale helps to break down it’s rugged texture, which will ultimately lead to an easier digestion process! while massaging, the kale will transform right before your eyes; it will become brighter in color + start to wilt, becoming softer in texture.
cliffs notes: softer kale = easier digestion = a happier tummy!
for those of you who follow along my ambitious cooking journey on the reg, you’re already aware of my love for naan pizzas. to fill in those who are just stopping by for the first time, i’m a bit obsessed with naan pizza + i just know this recipe will have you joining in on the love.
naans provide a hearty base for towering toppings yet delivers a thin crust pizza crunch factor. so with my massaged lemon kale as the star of this dish, it deserved a naan underneath it, like a delicious magic carpet, if you will!
whip {PUNS!} this dish up as an appetizer or main – i just know you {and your eyes!} will love you for it!
- 4 pack of roasted garlic naan {12 oz in total - sometimes this comes in two larger ones!}
- 2 loosely-packed cups of kale, cut from the stem + into shreds
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 8oz whole milk ricotta cheese
- 1 cup italian blend cheese, shredded
- ½ cup parmesan, grated
- 1 garlic clove
- 1 cup of brown butter mushrooms {see cooking notes below the recipe for instructions!}
- salt + pepper, to taste
- pine nuts, for topping
- preheat your oven to 400º {if you have a pizza stone, preheat the oven with it inside!}
- place the kale into a medium-sized mixing bowl.
- add lemon juice, red pepper flakes + olive oil to the kale.
- gently massage the kale until it wilts a bit {about 2 minutes}. set aside.
- in the bowl of a food processor add the ricotta, grated parmesan, italian blend cheese, garlic clove, salt + pepper.
- blend the mixture until it’s smooth + creamy! set aside.
- brush the base of your naans with olive oil. then spoon your ricotta mixture onto the naans, leaving an edge for the crust.
- top the ricotta with the brown butter mushrooms, marinated kale + pine nuts. lastly, sprinkle {about 1 tablespoon} extra shredded italian blend over the top.
- bake the naan for 10 minutes, or until golden brown.
- remove from the oven + enjoy!
brown butter mushrooms – here’s the cooking scoop!
- in a medium-sized skillet, add 3 tablespoons of unsalted butter over medium heat.
- once the butter starts to froth, add 1 cup of chopped baby bella mushrooms to the butter + turn the heat down to low.
- continue to cook in the butter, stirring occasionally, until the butter is a golden brown + has fully coated the mushrooms.
bacon would be a delicious meat lovers add!
kale is so awesome – here are a few more fun facts about the great green from www.AMDF.org!
- Kale is full of lutein and zeaxanthin, antioxidants that are found naturally in the macula and need to be replenished frequently to maintain healthy vision.
- As a rule, the darker the green color of the kale, the higher the lutein!
- Kale is also rich in vitamin K (the “K” comes from the German Koagulation, or “coagulation” in English), which helps promote bone health and assists the liver in generating blood-clotting proteins. One cup of chopped kale gives you 1,000 micrograms of vitamin K: 10 times the suggested daily dose!
want to watch the recipe come together? luckily for you, i recorded it on my snap chat! check out the video below!
{and don’t forget to follow my snapchat account @kellymaurine for real time updates!}
join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!