| 6 | 10 | 215 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 4 |
| 3 cup | Kale (de-ribbed) |
| 1 pinch | Salt |
| 8 tbsp | Tomato puree, canned (as needed) |
| 1/2 avocado(s) | Avocado (optional) |
| 2 tbsp | Extra virgin olive oil, garlic-infused |
| 4 slice | Franz Gluten Free Mountain White Bread |
1. Heat a pan with olive oil.
2. Add in kale, season with salt, cover with lid, and allow to cook for about 4 minutes.
3. Meanwhile toast bread, add tomato puree, avocado, and cooked kale.
4. Serve and enjoy!
**Low FODMAP serving sizes:
Avocado - 1/8 of medium avocado (20g)
Tomato puree - 2 tbsp
| Grain | 1.0 |
| Vegetables | 1.2 |
