turkish breads with kale, cheese & garlic
prep time 15-20 minutes. cooking time 15 minutes
Ingredients
2-4 Tbsp olive oil
2 red onions, sliced
1 bunch kale, stalks removed and leaves chopped
8 cloves garlic, finely sliced
800g Bulla Cottage Cheese (Original)
2/3 cup finely grated parmesan cheese
1 Tbsp finely chopped rosemary
sea salt & freshly ground black pepper
4 large flat turkish breads or pizza bases
to serve
birdseye chilli, sliced
zest of 2 lemons
grated parmesan cheese
balsamic glaze, optional
Cooking Directions
- Preheat oven to 220°C (200°C fan-forced).
- Heat oil in a large pan over medium heat. Add onion and cook until tender. Add kale and garlic tossing frequently until just wilted and leaves are bright green. Set aside.
- Combine spreadable cheese with parmesan, rosemary and seasonings. Spread over turkish breads. Top with kale mixture and drizzle with a little more oil. Bake for 6-8 minutes until kale is crisp and base is golden.
- Sprinkle with chilli, additional parmesan and lemon prior to serving. Drizzle with balsamic glaze if using.
Ingredients
2-4 Tbsp olive oil
2 red onions, sliced
1 bunch kale, stalks removed and leaves chopped
8 cloves garlic, finely sliced
800g Bulla Cottage Cheese (Original)
2/3 cup finely grated parmesan cheese
1 Tbsp finely chopped rosemary
sea salt & freshly ground black pepper
4 large flat turkish breads or pizza bases
to serve
birdseye chilli, sliced
zest of 2 lemons
grated parmesan cheese
balsamic glaze, optional