whole wheat pita with kale & asiago


  • About 3 cups roughly chopped kale
  • 2 teaspoons olive oil
  • 2 teaspoons rice vinegar
  • 1/2 ounce Asiago or Parmesan cheese, shaved into thin slices
  • Kosher salt
  • Freshly ground black pepper
  • 1 whole wheat pita

Toss the kale with the olive oil and rice vinegar. Toss with the sliced cheese. Taste and add salt and pepper.

Use a grill or the broiler to heat and toast the pita. (If using the broiler, broil for about 2 minutes, flipping halfway through.)

Cut the pita in half and use your fingers to stuff each half full of kale. Eat promptly, while the pita is still warm.

To pack this and take it to the office: Simply toss the kale with the dressing and the cheese and pack it in a separate container from the pita. At the office, warm the pita in the microwave or toaster oven, then stuff and eat. Makes 1 serving.

Source: The Kitchn


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