Mediterranean Flatbread
featured in Vegan Meals High In Iron
Experience a taste of the Mediterranean with this vibrant flatbread, loaded with fresh veggies and a sprinkle of feta cheese. This easy-to-make recipe is perfect for a light lunch or a flavorful appetizer to share with friends.
Tasty Team
96% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Inspired by abc.go.com
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- olive oil, to taste
- 4 cups kale (270 g), chopped
- salt, to taste
- 2 cloves garlic, minced
- 2 tablespoons pine nuts
- red pepper flake, to taste
- ⅓ cup sun-dried tomato (20 g)
- 2 flatbreads
- 4 tablespoons hummus
Nutrition Info
- Calories 732
- Fat 14g
- Carbs 127g
- Fiber 15g
- Sugar 12g
- Protein 31g
Estimated values based on one serving size.
Preparation
- In a medium skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the kale and cook for 3-4 minutes, until semi-wilted. Season with a pinch of salt.
- Add a splash of water and continue to cook for 3-4 minutes until the kale is mostly wilted.
- Add another drizzle of olive oil and the garlic, pine nuts, and red pepper flakes to the pan. Cook for another 3-4 minutes until the garlic is fragrant and the pine nuts are toasted.
- Add the sun-dried tomatoes and cook for 2-3 more minutes until the kale is completely wilted and tender. Transfer the kale mixture to a bowl and set aside.
- In the same pan, add a drizzle of oil from the jar of sun-dried tomatoes. Heat the flatbreads, 1 at a time, for 2-3 minutes on each side until golden brown.
- Transfer the flatbreads to a cutting board and spread with the hummus. Spoon the kale mixture on top and cut into quarters.
- Sprinkle with more red pepper flakes, if desired, and serve.
- Enjoy!
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Inspired by abc.go.com