It goes without saying that Kale is the ‘in thing’ in terms of healthy eating and fresh vegetables. In all honesty, it is hard enough to get kids to eat spinach these days and then when we now throw in Kale, which is all the more bitter in taste and tougher to chew through, we are asking for a challenge!
Why so popular? Kale is one of the most nutritious greens available in stores today and packed with vitamins A, K and C. To put it in perspective for you, a cup of steamed kale has over 1000% more vitamin C than a cup of steamed spinach.
So the question is, how to I pack these nutrients in a kid-friendly way? Answer, hide them and pizza-fy them.
- 1 bunch kale (approximately 200g)
- ½ bag spinach (approximately 100g)
- 1 pack basil, chopped (30g)
- ½ cup pine nuts
- Generous swig olive oil
- 1-2 cloves garlic, crushed (depending on strength preference)
- Salt to taste
- I pack ready roll puff pastry (refrigerated not frozen)
- 300-400g medium or mature cheddar cheese (or vegan cheese)
- 100-150g cherry tomatoes
- Fresh basil
- Handful of black sliced olives
- Roughly chop and thoroughly wash the kale and spinach.
- Steam for 5-10 minutes until wilted down.
- Meanwhile, place the pine nuts and garlic in a food processor until the pine nuts are ground.
- Add in the steamed kale, spinach, olive oil, basil and salt and process once again until a smooth paste is formed.
- Taste and add any further salt or olive oil if required.
- Preheat oven to 180 degrees C.
- Roll out puff pastry to fit a 12-14 inch non-stick pie or baking dish.
- Place the pastry in the oven for 5 minutes and remove.
- Spread a generous layer of Spinach and Kale Pesto on the puff pastry pastry
- Sprinkle between 300-400g of medium or mature cheddar cheese on top of the pesto.
- Then add chopped tomatoes (halved), fresh basil, olives and any other toppings you wish and bake in the oven for a further 15-20 minutes until the pastry has browned and become crisp.