Kale Rustica Tart

The earthy flavors of Kale Wild Mix combined with wild mushrooms are nestled inside a healthy whole wheat crust, perfect for a hearty fall meal.

Drop 4 cups chopped Mixed Wild Kale leaves into salted boiling water, cook until tender, about 2 minutes, drain and refresh under cool water. Squeeze out excess moisture and lightly sauté in olive oil along with 1 clove pressed garlic, 1 coarsely chopped onion, and 1/2 cup Portabello or other wild mushrooms.

Preheat oven to 350* Prepare a piecrust, using part whole wheat or spelt flour. Roll out a 12-inch circle and sprinkle base with a dusting of Parmesan cheese. Place Mixed Wild Kale filling in center, leaving 2 inches from the sides. Gently fold over the edges to form a loose crust. Dust with more Parmesan and bake for 45 minutes until golden.