I really need to get creative and use kale more often. I blend it every morning, and I occasionally make kale chips or salad, but I do not cook with it very often. Mainly because it can easily become tough and bitter. But I have found a few ways to overcome that, and now I really cannot get enough kale. The secret is to chop it fine, and cook it just until it becomes tender. A little mirin always seems to help as well.
Mushroom and Kale Calzones
- 2 T olive oil, divided
- 3 cloves garlic, minced
- 1/2 c diced onion
- 1 c diced crimini mushrooms
- 4 leaves of kale, chopped
- 1/4 c mirin
- dash of salt and pepper
- 1 prepared pizza dough (I like Sprout’s homemade herbed dough)
- 2 T nutritional yeast
- marinara sauce
- Preheat oven to 375 (adjust if your dough requires a different temperature)
- Heat 1 T oil in a large skillet. Add garlic and saute until fragrant, about 30 seconds. Add onion and mushrooms and cook for 5 minutes, until onion is translucent and mushrooms cook down.
- Add kale, then mirin. Stir mixture to combine. Cook until kale wilts and mirin cooks down, then remove from heat. Season with salt and pepper to taste.
- Oil baking sheet with remaining 1 T oil. Roll out dough into two long rectangles onto baking sheet. Sprinkle half of each rectangle with nutritional yeast. Divide kale mixture among each calzone, on top of nutritional yeast, leaving room at the edges to seal.
- Fold empty half of the dough up and over the mixture, and crimp edges to seal. Cut slits in top to vent steam. Brush with a little oil and sprinkle with any remaining nutritional yeast.
- Bake for 20-30 minutes, until dough starts to brown.
- Let rest for 5 minutes, then slice in half, and serve with marinara sauce.
Be careful that the kale mixture is not too wet when you add it to the dough. Any moisture will seep out during cooking and create a sticky, mushy crust. To add some protein, toss some cooked tofu, tempeh, or chickpeas in to the mixture before dividing up across the dough.