Pizza – Sauté the kale in olive oil, remove it from a pan, toast some pine nuts in a pan. Spread the cooked kale on a wholewheat tortilla, dollop ricotta on top, sprinkle with pine nuts and dab with pesto. Bake for around 15 minutes.
Chips (duh!) – de-stem the leaves, tear them into big pieces, wash and dry them, then massage oil into the leaves and spread them out on a baking sheet, sprinkle with kosher salt, and bake at a low temperature for approximately 25 minutes, rotating the sheet halfway through.
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