3 Ingredient Series
Courtesy of Chef Mark Cleveland
- 4 Ounces Organic Baby Kale
- 12 Ounces Potato Puffs, frozen
- 1 Cup Cream of Mushroom Soup (or Clam Chowder)
Put kale into bags, top w/ potato puffs & cream of mushroom soup. Seal the bags.
COOKING INSTRUCTIONS: Microwave on high for 5 mins or bake in toaster or conventional oven at 350 for 15 to 20 mins. Let rest in bag 1 min before opening. Garnish w/ favorite spice blend. I used Hawaij, a middle eastern curry type blend. Or try Everson Rosemary Sprinkle.