| Prep | Cook | Ready in | Servings | |
| 5 min | 5 min | 10 min | 4 |
| 4 small pita | Pita bread, whole-wheat |
| 3 cup | Kale (de-stemmed) |
| 2 tbsp | Extra virgin olive oil |
| 2 clove(s) | Garlic |
| 1 pinch | Salt |
| 4 tbsp | Tomato puree, canned (as needed) |
| 1 avocado(s) | Avocado (optional) |
| 1 cup shredded | Dairy-free cheddar cheese shreds, Daiya (optional) |
1. Heat olive oil in a saute pan over medium-high heat.
2. Add in garlic and cook for about 1 minute.
3. Add in kale, season with salt, and cover with lid. Reduce heat and allow to cook for another 4 minutes. Remove from heat.
4. Meanwhile toast pitas, and spread tomato puree on each one.
5. Top each pita with avocado, vegan cheese and cooked kale.
Serve and enjoy!
| Grain | 0.8 |
| Milk Alternative | 0.6 |
| Vegetables | 1.3 |
To make this recipe "GO BOTH WAYS":
Okay, fine, if you MUST add some meat on this...it's pretty simple - so just do it
(otherwise, it's a completely filling meal without too!).
