Kale Flatbread with Parmesan and Sundried Tomatoes
Kale Flatbread with Parmesan and Sundried Tomatoes is a quick and easy lunch or a fun appetizer for any gathering. It’s packed with flavor and nutrition!
This post is in partnership with Flatout. Thanks for supporting Rachel Cooks by reading about brands I love and use in my home!
I’m starting to realize I’m in the blogger minority. I was at a food blogging conference in Charleston recently (yes, food blogging conferences are a thing!) and we visited places like Callie’s Little Hot Biscuit for their famous biscuits and Glazed for gourmet doughnuts. Of course there is also Jeni’s Ice Cream and endless other desserts and confections. Meanwhile, I’m eyeing vegetable flatbreads (menu description: “tomato jam, roasted mushrooms, caramelized onions, tomato and mozzarella, true vinaigrette, arugula” – amazing.), kale toast from The Park Cafe, and all the beet salads. You guys, one beet salad was served with butternut squash goat cheese – I’m not even a huge goat cheese fan and it was amaaaazing. Another had whipped feta, hazelnuts and fennel – YES. I even turned Mary into a beet salad fan. People looked at me like I was a crazy person when I opted for savory over sweet nearly every time.
You’ll find me asking the bartender if the cocktail is sweet before I order it, and questioning if the wine is dry before I commit to a glass. I don’t know when I became this person who is semi-adverse to sweets, but here I am.
A blogging outcast.
^^^That’s not true. There are others like me, but I don’t think any of them were at this particular conference. We still had a blast though…more beets for me this way.
I never did get a chance to try that kale toast, so I decided to make a version of my own. Instead of a slice of toast, I used crispy Flatout Artisan Thin Pizza Crust. It bakes in minutes and it gets crispy enough to hold the kale and sundried topping on this flatbread.
A couple things about this kale flatbread:
- Don’t have kale? Spinach would also work great, or another green like chard or even collards!
- Don’t have water chestnuts? I love the crunch they add to this kale flatbread, but you could achieve a similar crunch with finely diced celery.
- If you’d like, you could make extra topping and store it covered in the fridge. Then when you’re ready to eat, you’d just need to prebake the crust, spread this on, and finish baking.
- The Parmesan adds a lot of a salt, so I’d recommend not salting anything until after you add the cheese. Taste and season at that point.
- I used a nonstick pan so a small amount of oil for cooking the onions and kale was enough. If your onions start to burn or seem to dry, add a tiny bit more oil and/or turn down the heat.
- If your creamy kale mixture seems too thick, add a bit more milk to thin it enough to spread on the flatbread.
Want more flatbread? Got ya covered!
- Pesto Flatbread Pizza with Egg and Arugula
- Ricotta Flatbread with Bacon, Squash, Apples, and Pepitas
- Pita Flatbread with Asparagus and Herbed Cottage Cheese
- Chicken Enchilada Flatbread
- Flatbread with Hummus and Vegetables
- Bacon, Leek and Parmesan Flatbread
- Flatbread Pizzas by Lil’ Luna
- Easy Grilled Flatbread Pizzas by Amee’s Savory Dish
- 1/2 teaspoon olive oil
- 1/4 cup finely diced onion
- 1/4 cup finely diced sun dried tomatoes (packed in oil is best, drained and patted dry)
- 1 clove garlic, minced (I used a small clove)
- 3 cups finely chopped kale
- 1/4 cup finely diced water chestnuts (from a can)
- 1/4 cup minced fresh parsley
- 2 ounces reduced-fat cream cheese
- 1/4 cup 2% or whole milk
- 3/4 cup grated Parmesan cheese
- 1/8 teaspoon nutmeg
- 2 Flatout Artisan Thin Pizza Crusts
- Preheat oven to 375°F.
- In a large skillet, heat oil over medium heat. Add onion and sundried tomatoes and cook, stirring, until onion is translucent, about 3 minutes. Add garlic and cook until fragrant, about a minute. Add kale and cover, cooking for 3-5 minutes or until kale is wilted, stirring occasionally.
- Reduce heat to medium low and add water chestnuts, parsley, cream cheese, milk, Parmesan cheese, and nutmeg. Stir and continue to cook until cheese is melted and all ingredients are combined.
- When oven is preheated, place the two Flatout Artisan Thin Pizza Crusts on a baking sheet and prebake for 2 minutes. Remove from oven and carefully spread on kale mixture. Return to oven and bake for 4-5 minutes or until crust is golden brown and topping is heated through.
- Slice and serve immediately.
I line my baking sheet with foil or parchment paper for easy clean-up!
Nutrition information is based on all ingredients except Flatout Artisan Thin Pizza Crusts. Please see package for nutrition information.
Nutrition Information:Yield: 2 Serving Size: 1 of 2
Amount Per Serving: Calories: 357 Total Fat: 20g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 56mg Sodium: 852mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 6g Sugar: 9g Sugar Alcohols: 0g Protein: 20g
Husband’s take: He had the leftovers for lunch. He loved it! I honestly wasn’t sure he would (creamy things aren’t usually his favorite), but he really did like it!
Changes I would make: None are necessary!
You can easily find Flatout Flatbread near you using FlatoutFinder.com. You can also follow along for recipe ideas on Facebook, Twitter, or their blog. Share how you’re using Flatout as part of your healthy lifestyle by using hashtag #FlatoutFresh on social media!
Disclosure: I’m excited to partner with Flatout Flatbread to bring you quick and delicious recipes like this kale flatbread. I have been compensated for my time but all opinions are always my own. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.