Recipe Courtesy of Jennifer Rossano
1 ½ cups almond meal or almond flour*
½ tsp salt
1 Tbsp fresh rosemary, minced
¼ cup olive oil
1 Tbsp water
Preheat oven to 350°F.
In a medium bowl, combine all ingredients and mix until thoroughly combined. Press the dough into the bottom of an 8-inch tart pan, springform pan, or pie dish (or you can use 6 mini pans for individual serving sizes). Bake crust for about 15 minutes, until golden brown. Remove from the oven and let cool.
2 bunches raw kale, stems removed and chopped (about 8 cups raw, 4 cups cooked)
¼ cup minced shallots
1 tsp salt
3 large eggs, whisked
¼ cup dried cranberries
¼ cup pine nuts, preferably toasted**
Wilt the kale by placing in steamer basket for a few minutes, or in a sauté pan over high heat with 1 Tbsp of water. Toss for a few minutes until the kale wilts down in the pan. Drain off any excess liquid and set aside to cool. (If you don’t have a food processor for the following step, simply make sure you chop the kale very well into thin pieces before wilting it.)
Place the wilted kale and shallots in a food processor and pulse until well blended. Transfer the kale mixture into a bowl and stir in the eggs, salt, cranberries, and pine nuts.
Pour the mixture into the crust, and bake for about 25 minutes, until browned around the edges and cooked through.
*If you cannot find almond meal or almond flour you can pulse whole almonds in a food processor into a course grind.
**To toast nuts: Preheat oven to 325°F. Spread nuts on a baking tray, and bake in the oven for 5 to 7 minutes, until lightly browned and fragrant. Remove from oven and let cool. (Can be done in advance and stored in an airtight container.)