Roasted Kale & Ham Flatbread | Rebecca Baer® Artful Living: Roasted Kale & Ham Flatbread

02 June 2013

Roasted Kale & Ham Flatbread

Roasted Kale & Ham Flatbread
On a mission to create something unique using leftover baked ham I incorporated crispy roasted kale (the brainchild of my youngest) and a made-from-scratch honey mustard dressing along with a few other ingredients.  Of course, Ham is best friends with both greens and honey mustard and feta pairs nicely with onion so this was bound to be a winner!

Roasted Kale
Raw Kale
The amount of kale you use can vary from a sprinkling (1-2 leaves per flatbread) to a mound (4-6 leaves per flatbread).  Kale reduces significantly in volume when roasted so I like to prepare a generous amount of Kale for this recipe. 
  • Kale
  • Olive Oil
  • Salt

Preheat the oven to 475 degrees.
Wash, remove the leafy kale from the stem and chop or tear the kale into small pieces, roughly an inch or so. Discard the stems. For ease of cleanup I line a half-sheet pan with parchment.  Spread the kale in a single layer on the half-sheet pan.  Drizzle with olive oil and toss to coat.  

Roasted Kale
Roast the kale at 475 until the tips of the kale start to brown.  Toss to expose the underside and continue to roast until the newly expose areas are also browned.

Sprinkle lightly with salt.  Set aside until the flatbreads are ready.

I like to use super-thin pitas that I get at a farmer's market in Columbus, Ohio.  In lieu of those, pizza crust is a suitable substitution.  Pre-bake the crust before assembling the recipe.
Layer the flatbread with the
items listed at left. Bake @475/8min

  • Onion 2 thin slices (separated into rings) per flatbread
  • Leftover baked Ham cut into strips (roughly 1/4" x 1") a little or a lot-it's up to you.
  • .75-1 oz. Feta per flatbread
  • 1oz. Fresh Mozzarella per flatbread
No leftover ham?  Proscuitto is a great alternative!

Bake @475 for 8 min.

While the flatbreads are in the oven prepare the dressing.

Cut the flatbread prior to topping with the Kale

  • 2T Dijon Mustard
  • 1T White Balsamic Vinegar
  • 2t Honey
  • 1T Chopped Parsley
  • 2T Olive Oil
  • S+P to taste

Place all dressing ingredients in a jar and shake well.


Cut the flatbread into pieces (like a pizza) and then top with the roasted kale.  Drizzle with the honey-mustard dressing.  Enjoy!

Roasted Kale & Ham Flatbread

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