We eat so much kale that it’s turned into a strange challenge for me. I buy loads of it and then think – hmmm, what can I put kale in today. Soups, salads, smoothies, omelets; I haven’t taken on dessert yet, but it could be coming. One cannot underestimate kale’s versatility.
The Super Bowl won’t be a big deal for us this year. Well, except for the food. I’ll sit down and watch the game (or just the commercials) if it means I get to make game food. So my latest challenge was to get kale on the Super Bowl table.
I think I may have succeeded.
What, no kale? How about if it is cooked in beer and put on a pizza with barbecue sauce? Yes, I can see you may be coming around a bit to the idea.
Barbecue Kale and Onion Pizza on a Whole Wheat Cornmeal Crust
1 Whole Wheat Cornmeal crust, rolled to about 16 inches, or divide into 2 to 4 smaller pizzas (recipe below)
1 tbsp olive oil
1 small onion, sliced
2 cloves garlic, minced
4 cups fresh kale leaves, chopped
¼ cup beer (ale works well)
½ tsp salt
¼ tsp ground black pepper
Pinch of smoked sweet paprika
¾ to 1 cup barbecue sauce (I use a local sauce, Kentucky’s Smokin’ Grill)
4 oz sharp cheddar cheese, shredded
4 oz whole milk mozzarella, thinly sliced
Crushed red pepper
Preheat the oven to 425 degrees F.
Heat the oil in a large skillet over medium-high. Add the onion and garlic. Cook, stirring often, for about 3 minutes. Add the kale and turn to coat in the oil. Add the beer. Simmer the kale about 3 to 5 minutes, or until it begins to wilt. Add the salt, pepper and smoked paprika.
Place the crust on a baking sheet or pizza pan, greased and sprinkled with cornmeal. Spread the barbecue sauce over the crust. Sprinkle ½ of the cheddar cheese over the sauce. Divide the kale mixture evenly over the crust. Evenly distribute the mozzarella cheese over the kale and top with the rest of the cheddar cheese. Sprinkle with crushed red pepper if desired.
Bake for 15 to 20 minutes, or until the cheese begins to bubble and brown. Remove from the oven and allow to cool 2-3 minutes before slicing. Serves about 4-6.
Whole Wheat Cornmeal Crust
Adapted from Spelt Pizza Dough by Food Embrace
1 cup warm water
1 tbsp yeast
1 tbsp mascavo sugar
1 cup yellow cornmeal
2 cups white whole wheat flour
1 tbsp olive oil
3 to 5 tbsp water
Dissolve the yeast in the warm water and stir in the sugar. Set aside and allow the yeast to bloom.
In the bowl of a mixer using the dough attachment, combine the cornmeal, flour and olive oil. Turn the mixer on low, and slowly add the yeast. Add water 1 tbsp at a time until the dough comes together and is smooth, but not sticky.
Once a dough ball is formed, remove it from the bowl and gently knead it on the counter top to form a smooth ball. Coat with olive oil and allow to rise in a warm place for 1 hour before pressing and rolling into the pizza crust.