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Garlic and Greens Pizza

PIZZA CRUST: French bread cut in half lengthwise or pre-baked pizza shell

 1/3 c. sun-dried tomatoes (not packed in oil)

 1/2 c. boiling water

 4 large garlic cloves, minced or pressed

 3 T olive oil

 4 packed cups coarsely chopped rinsed and stemmed kale

1/4 t. salt

 1/4 c. chopped fresh basil (2 T. dried)

1 1/2 c. grated mozzarella cheese

1/4 c. grated Pecorino cheese

 

Preheat the oven to 450 degrees. If you are using the sun-dried tomatoes, place them in a heatproof bowl, cover with the boiling water, and set aside. In a large skillet, saute the minced garlic in the oil for about a minute. Add the kale to the skillet along with the salt, and saute on medium-high heat for 5 to10 minutes, stirring frequently, until just tender. The cooking time will vary with the age and freshness of the kale. While the kale cooks, drain and chop the optional sun-dried tomatoes. Add the chopped basil and sun-dried tomatoes to the kale and remove the skillet form the heat. Spread the kale topping on the pizza crust using a slotted spoon and sprinkle the cheese on top. Bake for 10 -15 minutes.

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