- 4 cloves garlic, minced
- 2 Tbs. olive oil
- 1 cup vegetable stock
- 1 Tbs. balsamic vinegar
- About 6-8 ounces of fresh Kale, washed and chopped into 1-inch chunks, remove any large stems.
- 2 cups flour
- 1 tsp salt
- Sea Salt
- Sift flour and salt. Set aside in medium sized bowl.
- Cook garlic in olive oil over medium heat in non-reactive pan. Add the kale and stir to coat with oil and cook for about 2 minutes until wilted.
- Add the vegetable stock and bring to a boil. Cover and simmer, stirring frequently, until kale is tender (about 5-8 minutes). Add the balsamic vinegar, stir to combine and continue to cook for 1 minute.
- With a slotted spoon, remove kale to a food processor or blender and pulse until finely chopped. Reserve the cooking liquid. In a one-cup measure, add kale and pack down to measure ½ cup.
- Pour in enough hot liquid from the cooking pan to measure one cup. Add kale and cooking broth to the flour. Mix until combined (I use my hands). Wrap in plastic or wax paper and let rest for about 30 minutes.
- Divide the dough into 8 pieces and roll on a floured board to form an 8-inch circle; sprinkle with sea salt and roll to set salt. Heat an ungreased non-stick pan over medium-high heat. Cook each wrap for about 20 seconds on each side. Remove to a plate, stack with paper towels between layers.
Use like you would any wrap – only homemade is so much better!
Filling suggestion: Spread the wrap with pepper jelly, layer Lite Dry Salami, thin sliced sharp provolone and sweet peppers cooked in olive oil and flavored with balsamic glaze.