Kale is quickly gaining recognition as a healthy and nutritious snack for everyone in the family to enjoy. While it is low in calories and contains zero fat, it is extremely high in fiber, making it an excellent addition to any meal. Combined with cheesy goodness and hearty eggs high in protein, this dish is an Israeli favorite and a classic breakfast for many families. This is a great recipe to experiment with… try adding diced tomatoes for a little extra zest!
- 1 teaspoon active dry yeast
- ¼ teaspoon granulated sugar
- 1 tablespoon olive oil, plus more for sautéing and greasing
- 1 ¼ cups all-purpose flour, plus more for kneading and dusting
- 1 teaspoon kosher salt, plus more to taste
- 1½ cups fresh kale, cut into bite sized pieces
- 2 cups shredded muenster cheese
- 1 cup crumbled ricotta cheese
- 2 eggs
- 4 tablespoons unsalted butter, cubed
INSTRUCTIONS
- Combine yeast, sugar, and ? cup warm water in a medium bowl. Let stand until foamy, about 10 minutes. If yest does not foam, it is either dead or water was not warm.
- Then add 1 tablespoon olive oil, flour, and 1 teaspoon salt and mix until a soft dough forms. Knead on a floured surface for several minutes until the dough is smooth and elastic. Then transfer to a lightly greased bowl, cover, and set in a warm place for an hour or until doubled in size.
- While your dough is rising, make the cheesy filling. Head 1 tablespoon olive oil in a large sauté pan. Sauté kale with a pinch of salt until softened, cool, and then add ricotta cheese, Munster cheese and remaining salt to taste. Combine well.
- When ready to bake, preheat the oven to 500 degrees F. Punch down the dough and divide in two. Roll out on piece of dough on a piece of parchment paper into a ? inch thick oval. Spread half of the cheese mixture on the dough and leave a ½ inch boarder around the edge.
- On one side of the oval, roll the dough up towards the cheese. Repeat with the other side. Pinch the open ends together and twist to secure into a boat shape. Repeat with the other half.
- Transfer boats on paper to a pizza stone or baking sheet. Bake 14 minutes until golden brown. Then crack 1 egg onto the center of each piece. Return the khachapuri to the oven and bake another 3-4 minutes until the egg white is slightly set. Place butter on bread if desired and enjoy!
Recipe and more information found on: http://whatjewwannaeat.com/kale-khachapuri-egg-cheese-bread/