Trends can be tricky. Tricky little you-know-whats.I learned this for the first time in second grade when my “friend” told me I was a dork because I was wearing my backpack on both shoulders. I’ll never forget standing in line to get on the bus home and realizing that I somehow missed out on getting this very, very crucial memo. And wondering why no one told me until it was too late. In any event, no questions asked (who had time when dork status was threatening?), I immediately took my backpack off one of my shoulders and went on my way.
I suppose it’s a bit easier nowadays with the Internet and all. These days, second graders are probably getting text message alerts to their phones about what’s trendy or not before they walk out of their house in some sort of disgraceful outfit or, God forbid, their backpack on both shoulders. And if they miss the text, they can always see the update on Twitter or Facebook. Or written about on Huffington Post.
Anyway, I also recall about 6 months later when this same “friend” told me times had changed and wearing your backpack on two shoulders was OK again. Thank goodness because I can’t be the only one who thought it felt really awkward to wear a backpack on one shoulder. But man, that was confusing. Trends have scared me ever since.
I know kale is trendy. I got that trend alert to my cellphone. And on Twitter. And all over Pinterest. For crying out loud, I even saw it on Google+, so you know it must be big. But thankfully, I’m way beyond the age when I care about trends. I heart kale so much and will continue to eat it even if a “friend” lets me know that it stopped being a trend and I’m a huge dork for still eating it. I don’t think that there’s any wrong way to eat kale, but I especially enjoy it when it’s baked for a few minutes. And when it’s on pizza. With a few other delightful toppings. Trend or not, I’d fill my backpack up with kale any day… And wear it on both shoulders.
Crispy Kale, Habañero, and Pomegranate Flatbread (makes one flatbread):
Print this recipe!
- 1/2 batch flatbread dough (or your own recipe)
- 1 habañero pepper, finely chopped (seeds removed if you want to curb some of the heat)
- 2 cloves garlic, minced
- 1 t extra-virgin olive oil, plus 1 T
- 1 1/2 T honey
- 2 oz. feta
- 2 C kale
- 1/4 C pomegranate arils
Aside from kale, I’m also a huge pomegranate fanatic. I buy one or two pretty much every time I’m at the grocery store and put them in and on everything. Like most people, I HATE opening them and getting out the delicious little arils. So, I was beyond excited when Pom Wonderful sent me a bunch of their Pom Poms 100-calorie containers of pomegranate arils. YES. These 4.3 ounce packages are filled with hassle-free and mess-free pomegranate deliciousness. And only 100 calories. And 6 whole grams of fiber (psst. they also come with an adorable little spoon!). I couldn’t get over how many arils were in one pack. And the fact that I didn’t have to mess up my kitchen or spend a lot of time opening the pom. Hooray! I used a container of these for my flatbread to save time, but, of course, you could use a whole pomegranate that you open yourself, too.
I always recommend my favorite flatbread dough recipe (listed here), but you can use any you choose… Or a store-bought dough. The one I recommend makes a lot of dough, so I always cut it in half. Even with the half recipe, you’ll still have enough dough for two flatbreads if you decide you want more!
In a small pan over medium, heat 1 teaspoon olive oil. Add finely chopped habañero and minced garlic to the pan. Cook for about one minute until pepper is softened a bit but but before garlic browns.
Roll dough out as thinly as you can and place on a pizza stone or a foil-covered pan.
Brush tablespoon of olive oil on dough and sprinkle pepper and garlic mixture around. Top with feta cheese and drizzle honey all around.
Put flatbread in oven at 450 degrees for about 10 minutes.
Then remove from oven and top with kale.
Pop back in the oven for about 5 minutes or so, until kale is crispy and flatbread dough is starting to brown.
Remove from oven and sprinkle pomegranate arils all about.
Slice and serve.
And swoon because you honestly didn’t know kale could taste so good.
And because the combination of crispy kale, pomegranate, and feta is a match made in some far-off alternate universe that you didn’t know existed, but you’re so happy you found.
But you can’t forget about the sweetness the honey brings. Or wait, the kick from the habañero. There’s too much to think about here; I’m feeling kind of overwhelmed. But in the best way possible.
Trends don’t matter as long as you’re happy, right? And I’m happy. Oh, so happy.
I honestly wanted to eat this whole thing for dinner, but I held back so that I could bring some leftovers to work for lunch the next day. I did, however, have another pack of pomegranates for dessert. I. can’t. stop.
I’m pretty sure that every time I make a flatbread, I declare it my new most favorite flatbread ever. But I really think this is it. And you know, the pomegranates add a nice little color pop, making this perfect for Valentine’s Day. Though there’s no denying it would make a pretty Christmas pizza, too. As for me, I’ll be enjoying it for as long as I can get my hands on kale and pomegranates.
What’s your favorite “trendy” food?