Dino kale is in season and available at Just Food Co-op. It travels about fifteen miles from Gardens of Eagan to the produce section of Just Food. I picked up a bunch of dino kale yesterday and fashioned it into a pizza topping, along with grilled chicken and fresh cherry tomatoes from a friend's garden. Most of the ingredients—except for the olive oil, salt and pepper, and mozzarella—could be found in season now from local sources. Barbara Kingsolver, whose Animal, Vegetable, Miracle I'm in the midst of reading, would approve.
Dino Kale and Chicken Pizza
1 grilled chicken breast, cubed
half a bunch of dino kale, chopped
3-4 cloves garlic, minced
salt and pepper
cherry tomatoes, halved
Preheat oven to 425°. Heat 2-3 tablespoons of olive oil in a sauté pan. Add minced garlic and cook, stirring often, until lightly golden. Add chopped dino kale and sauté over moderate heat until limp, 5-10 minutes. Stir in chicken during the last minute or two of cooking. Season to taste with salt and pepper. Roll out pizza dough, brush lightly with olive oil, and top with cooked dino kale and chicken, tomatoes, and mozzarella. Cook in preheated oven. Makes one large pizza.
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