Kale Recipe

Hi all, here's the recipe I promised...another way to use up some of that yummy kale. The pesto part of the recipe is good for other things besides this pie.

Rustic Tomato Pie with Kale Pesto Sauce

•2 cups (packed) fresh kale
•3 cloves garlic or 3 garlic scapes
•1/3 cup walnuts, toasted
•1/2 cup grated Romano or Parmesan cheese
•1/4 cup extra virgin olive oil
•2/3 cup part-skim ricotta chese
• 1 - 9" store-bought refrigerated pie crust
•2 cups sliced tomatoes
• 4 oz. fresh mozzarella cheese

Preheat oven to 375º

Place kale, garlic and walnuts in a food processor fitted with a metal blade and pulse several times until kale is broken up to a manageable size. Add Romano or Parmesan cheese and puree until blended, but still chunky. Drizzle in the olive oil while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese.

Unfold the refrigerated pie crust onto a sheet pan or pizza pan or cookie sheet. Spread kale pesto on the pie crust, leaving a 2" border all the way around. Top with sliced tomatoes, then fresh mozzarella slices. Gently fold the sides of the pie crust in, crimping slightly to form a rustic pie. Bake 20 to 25 minutes until cheese is melted and crust is golden brown. Allow the tomato pie to rest at least 5 minutes before serving.

Makes 6 generous slices.

Per slice: 304 calories, 24g fat, 14 mg cholesterol, 16 g carbs, 1 g fiber, 8 g protein

This is good as a main dish or a side dish. My family loves it!

Enjoy,
Sharon