Lemon, Kale, and Goat Cheese Flatbread

2 teaspoons olive oil
1 clove garlic, minced
2 cups kale, packed, chopped, ribs removed
1 teaspoon fresh lemon juice
salt, to taste
black pepper, to taste
2 whole grain naan flatbreads
olive oil for brushing breads
4 ounces goat cheese
1 lemon, thinly sliced
Crushed Red Pepper, if desired


Preheat the oven to 400 degrees F.

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

Place the Naan flatbreads on a large baking sheet. Brush each flatbread with a little bit of olive oil. Sprinkle chunks of goat cheese evenly over the breads. Top with cooked kale and lemon slices. You will want 3-4 lemon slices for each flatbread. Sprinkle crushed red pepper over the flatbreads, if using.

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.

Note-I like to eat the lemon, but you can always remove it. It will still add great flavor!

Kale Salad

1 bunch of kale, de-stemmed, thinly sliced 

1 Tablespoon fresh lemon juice

2 Tablespoons olive oil

In a large salad bowl, add your sliced kale, fresh lemon juice and olive oil. Massage the dressing into the kale.

Kale, Pear, Almond and Gouda

1 pear, cut into small chunks

1/4 cup sliced almonds, toasted

1/4 cup shredded aged Gouda cheese (not smoked Gouda)

Add in the toasted almonds, shredded Gouda and the diced pears. Toss well to coat.

source: Marin Mama Cooks