Kale Sandwich

This is a sandwich stripped down to its essentials. Steamed kale leaves, seasoned with lemon juice and garlic powder, chilled, then stuffed into a whole wheat pita spread with Dijon mustard. No cheese, no protein, no filler. Just kale doing what kale does best when you give it the right treatment.

A quick two-minute steam softens the leaves just enough to make them pliable and easy to eat in a sandwich, without turning them into mush. Keeping the leaves whole rather than chopping them means you get big, satisfying bites of greens that fold neatly into the pita pocket instead of falling out the bottom.

The lemon juice brightens the earthy kale flavor, and chilling the seasoned leaves before assembling keeps everything crisp and refreshing. The Dijon mustard spread on the inside of the pita adds a sharp, tangy heat that cuts through the mineral richness of the kale.

Kitchen Tips

• Drain the steamed kale thoroughly. Any leftover water will make the pita soggy and fall apart.
• Use curly kale or lacinato (dinosaur) kale. Lacinato has a more tender texture when steamed and folds more neatly into the pocket.
• Spicy brown mustard works as a great substitute if you don’t have Dijon on hand.

Variations

• Hummus base: Spread hummus instead of (or along with) the mustard for a creamier, more filling sandwich.
• Add protein: Toss in chickpeas or a sliced hard-boiled egg to make this a more substantial lunch.
• Tahini drizzle: Add a drizzle of tahini and a pinch of cumin for a Middle Eastern twist.