Kale, Walnut, and Prosciutto Flatbread

Kale, Walnut, and Prosciutto Flatbread

I’ve been toying with the idea of making flatbread for lunch for a while now, so when I saw a big bunch of Lacinato Kale at the market this weekend, I decided it pair it with walnuts and prosciutto to make kale walnut, and prosciutto flatbread.  This is a riff on a pasta dish I used to make all the time that included kale, walnuts and feta cheese.  If you wanted to do a vegetarian version of this flatbread, I think feta would make a lovely substitution for the prosciutto.

At the same time that I start to miss tomato season, fall in the PNW responds with an abundant of fall veggies, including kale.  I enjoy the texture of Lacinato Kale (and particularly love the fact that it’s more common name is Dinosaur Kale – I envision large primordial kale plants being munched on by some veggie loving dinosaur).  Walnuts and kale are such natural partners, especially when the walnuts are lightly toasted.

You could use a pre-made flatbread for this, or use my quick no-rise focaccia recipe.  The top of the focaccia was very uneven, so I flipped it over and used the bottom for the top of the flatbread.  I’ve been eating this for lunch this week, along with the last of the figs of the season with some Greek yogurt.  It’s been a good lunch for cooler days, particularly after I’ve taken a little break to walk around the neighborhood where I work and watch the leaves fall.


Kale, Walnut and Prosciutto Flatbread
Serves 4

No Rise Focaccia
2 cups warm water
2 teaspoons yeast (or one package)
2 teaspoons salt
4 cups flour

Preheat the oven to 425 degrees

Prepare two cake pans by either cutting out parchment paper to fit the bottom and up a bit on the sides or thoroughly oiling them.  Combine all the ingredients in a medium sized mixing bowl and mix.  Flour your hands (the dough is very sticky) and split the dough into two pieces.  Pat each piece into a cake plan until the dough covers the bottom of the pan.  Bake for 20-30 minutes or until the top is golden and the bread sounds hollow when gently tapped.  Set aside on a cooling rack to cool.

Kale, Walnut and Prosciutto Flatbread
2 no-rise focaccias or 2 store-bought flatbreads
1 bunch Lacinato kale, de stemmed and roughly chopped
1 tablespoon olive oil
½ teaspoon salt
½ cup chopped walnuts
8 pieces of prosciutto
½ cup parmesan cheese

Set your oven to broil.  Heat the olive oil in a pan and add the kale and salt.  Sauté until the kale is wilted.  Divide the kale between the two flatbreads, spreading it evenly over the surface of each.  Layer the prosciutto on top and sprinkle with the walnuts.  Top with parmesan cheese.  Broil for five minutes or until the cheese is gently browned and melted.  Enjoy!

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