Today for the Light and Tasty series, we bring cruciferous vegetables to the table. My proposal is a flatbread with kale and stracchino, one of my nostalgic recipes. 😌

In this blog, I’ve often shared how I was an unusual child 😅 because I loved all those vegetables that kids typically dislike. I was crazy about cardoons (we call them ‘gobbi’), chicory and field greens, artichokes, and kale. When my mom made sautéed kale, it was a celebration for me, and eating them with the flatbread was (and still is) a real treat.

Once upon a time, flatbread with kale was one of the staple foods of the rural Romagna region, when people cooked what the land offered and accompanied it with flatbread, the daily bread of the Romagnoli, cooked in the fireplace or on the economic stove (as I shared in the flatbread recipe).

When I was a child, a few decades ago, that rural world still existed in our inland areas, but dinners based on flatbread had already become a bit more “rich”, with double or triple fillings being trendy (still simpler than what piadinerie offer nowadays 😀), and one of the double fillings I loved the most was with kale and stracchino. Or even better, with the traditional flatbread cheese, which was essential in our home and which my father always bought, without exception, from our trusted farmer.

The recipe for sautéed cauliflower is already on the blog, so I’ll leave the link below (I’ll also repeat it in the ingredients). I’ll also add links to two other recipes, dedicated to those who, like me, love all cruciferous vegetables: 👇