Kale sandwich

Yield: 1 servings

Measure Ingredient
3 larges Whole kale leaves, washed and trimmed
Dash lemon juice
Dash garlic powder
2 tablespoons Dijon or spicy brown mustard
1 Whole wheat pita bread

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.

From _The McDougall Program: 12 Days to Dynamic Health_ by John McDougall

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