- Jun 5, 2020
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Kale Tart for One or Two
The almond crust is more crumbly and use any pie crust recipe for this recipe.
Preheat oven to 350°
Place is bowling salt water and cook for 2 minutes. Drain and refresh with cold water:
2 cup kale (you can use spinach or half and half) (or thaw frozen)
Saute in olive oil along with:
2 T chopped chives
1 clove garlic
1/2 cup mushrooms,chopped
1/2 tsp rosemary
Salt and pepper to taste
Pinch stevia or sugar
About 7 - 10 minutes. Add spinach if using and then cook 1 minute more or until wilted. Have ready a rolled out pie crust on parchment formed into a round circle use:
¼ Almond Flour Pie Crust II
Sprinkle with Parmesan and fill in center leaving 2 inches on outside. Fold up edges, grate with cheese than bake 45 minutes till golden.
Almond Flour Crust II
Place in a blender and blend, pulsing till all the fat in blended in the almond flour.
1 cup almond flour
2 T butter
Add almond milk or water if it doesn’t come together and refrigerate at least 15 minutes.
The almond crust is more crumbly and use any pie crust recipe for this recipe.
Preheat oven to 350°
Place is bowling salt water and cook for 2 minutes. Drain and refresh with cold water:
2 cup kale (you can use spinach or half and half) (or thaw frozen)
Saute in olive oil along with:
2 T chopped chives
1 clove garlic
1/2 cup mushrooms,chopped
1/2 tsp rosemary
Salt and pepper to taste
Pinch stevia or sugar
About 7 - 10 minutes. Add spinach if using and then cook 1 minute more or until wilted. Have ready a rolled out pie crust on parchment formed into a round circle use:
¼ Almond Flour Pie Crust II
Sprinkle with Parmesan and fill in center leaving 2 inches on outside. Fold up edges, grate with cheese than bake 45 minutes till golden.
Almond Flour Crust II
Place in a blender and blend, pulsing till all the fat in blended in the almond flour.
1 cup almond flour
2 T butter
Add almond milk or water if it doesn’t come together and refrigerate at least 15 minutes.
