Kale Sandwich
Yield
1 servingsPrep
25 minCook
5 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
kale
whole, washed and trimmed |
*
|
| 1 | dash |
lemon juice
|
*
|
| 1 | dash |
garlic powder
|
*
|
| 2 | tablespoons |
dijon mustard
or spicy brown mustard |
|
| 1 | each |
pita bread, whole wheat
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
kale
whole, washed and trimmed |
*
|
| 1 | dash |
lemon juice
|
*
|
| 1 | dash |
garlic powder
|
*
|
| 3E+1 | ml |
dijon mustard
or spicy brown mustard |
|
| 1 | each |
pita bread, whole wheat
|
* |
Directions
Steam the kale for 2 minutes and drain off any liquid.
Do not chop--keep the leaves in large pieces.
Sprinkle with lemon juice and garlic powder and chill.
When ready to serve, cut the pita bread in half, spread each pocket with mustard, and then stuff with the cold seasoned kale.
