Kale me maybe


4 servings

egg-free, soy-free

  • 20 g rapeseed oil
  • 100 g kale
  • 1 g salt
  • 4 pcs Vaasa small rye kernels
  • 200 g mozzarella cheese, sliced
  • 120 g green pesto

20 minutes
20 minutes

Heat the rapeseed oil in a frying pan and fry the kale in the pan for about 1–2 minutes. Finally, season the kale with salt. Layer the kale, mozzarella and pesto between the bread and then place the other slice on top to finish the sandwich.