Pita Pizza with Butternut Squash, Kale, Feta & Walnuts
Sautéed Kale with Garlic and Vinegar:
1 head of kale, chopped with stems removed
1 tablespoon extra virgin olive oil
1 tablespoon vinegar (any kind – I used balsamic here)
1 garlic clove, minced
Dash of nutmeg
Salt and pepper
1 whole wheat pita bread round
1 teaspoon extra virgin olive oil
2 tablespoons feta cheese crumbles
1/2 cup butternut squash, cubed (I recommend buying it already chopped – saves time and hassle)
1/2 cup sautéed kale
1 tablespoon walnuts, chopped
Pour the olive oil into a large pan on medium-high heat. Add the kale and garlic to the hot pan, then add the vinegar, nutmeg, salt and pepper. Sautee until the kale wilts down and darkens in color.
Steam or boil the butternut squash for 5-8 minutes until you can easily pierce it with a fork. Set aside.
To make the pita a little bit crispy, using a pair of tongs, place it right over the flame on your stovetop burner. Move it around and flip it constantly, being careful not to burn it. It should only take 1-2 minutes to get warm and crispy.
Place the pita on a greased baking sheet and brush on the olive oil. Top with one tablespoon of the feta crumbles.
Add the kale and butternut squash cubes. Top with the other tablespoon of feta and the walnuts.
Place the baking sheet on the top shelf of your oven and broil for 2-3 minutes, just long enough to warm it up and slightly melt the cheese. You may also bake it at 450 degrees for 5 minutes.