Quick Green Goddess Flatbreads
with Kale & Feta
Cooking time
15 minutes
Servings
2/4
Calories
770 /serving
It’s easy being green. All you have to do is sauté kale, zucchini and peas for a veggie power trio. Then cover toasted naan with herby mascarpone and crumbled feta cheese, and in 15 minutes you’ll be squeezing lemon over the works.
We will send you:
- 1 Lemon
- 1 Green zucchini
- 15ml Minced garlic
- 45ml Basil pesto
- ½ Bunch of kale
- 150g Green peas
- 60g Feta
- 60ml Mascarpone
- 2 Naan
Contains: Cashews • Milk • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
13 g
Sodium
1300 mg
Total Carb
86 g
Sugars
15 g
Protein
27 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the kale leaves from the stems; slice the leaves.
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Quarter the lemon.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the kale and zucchini. Sauté, 3 to 4 min., until crisp-tender.
- Add the peas and garlic. Sauté, 1 to 2 min., until tender and warmed through; season with S&P.
Toast the naan
- Meanwhile, toast the naan directly on an oven rack, flipping halfway, 3 to 5 min., until toasted.
Make the green goddess sauce
- In a small bowl, combine the mascarpone, pesto and S&P.
Finish & serve
- Crumble the cheese.
- Divide the naan between your plates.
- Spread with the green goddess sauce.
- Top with the vegetables.
- Garnish with the cheese and lemon wedges. Bon appétit!
