I had some kale remaining from what I bought at Winter Fare. Here I combined it with a few other reliable winter ingredients (onions, garlic, and cheese), plus some rosemary from my potted plant. Dried rosemary isn't generally worth the bother, I think, and fresh stuff from the store can be so expensive (not to mention not in season locally right now!). But potted rosemary is easy to care for and gives you a great supply year round.
1 medium onion, sliced
6 cloves garlic, minced
4 cups chopped kale
2 tsp minced fresh rosemary
Salt and pepper to taste
1 14-inch pizza crust
3/4 cup tomato sauce of your choice
2-3 oz. crumbled feta
2-4 oz. shredded mozzarella
Preheat the oven to 450 degrees.
Sautee the onion and garlic in olive oil until the onion turns translucent, about 5 minutes. Add the kale and rosemary and continue to saute until the kale is nicely wilted. Remove from heat.
Paint the pizza crust with a little olive oil, then spread with the tomato sauce. Top with the kale mixture. Sprinkle feta over this, then top with the mozzarella.
Bake for 15-18 minutes, until the crust is golden brown.