Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Kale Mozzarella Galette With Bonus Empanadas for Tomorrow
Ingredients
- 2 store-bought pie dough rounds
- 3 (5-ounce) cans chunk tuna or albacore (preferably sustainably sourced), drained
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 bunch Tuscan kale, stemmed and finely chopped
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- 1/4 teaspoon red pepper flakes
- All-purpose flour, if needed for rolling
- 4 ounces fresh mozzarella, thinly sliced, divided
- 1 large egg, beaten with a fork (optional)
Instructions
Kale Mozzarella Galette (With Bonus Empanadas for Tomorrow) serves 4 original recipe by Food52.
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