Step 1

Top your favorite sandwich with baby kale. Rinse the kale and pat it dry with a paper towel, and then use it as a topping. You can substitute it for lettuce or sprouts, or use it in addition to other toppings. Baby kale is soft enough that it doesn't need to be cooked down before you eat it.You can even add kale to a peanut butter and jelly sandwich for some extra fiber without changing the flavor of the sandwich too much. Just put a thin layer in between the peanut butter and jelly.

Step 2

Add cooked kale for a tasty, nutritious topping. Curly kale is a little too tough to eat without first removing the stem and cooking it down a little bit. Trim off the stem from each leaf and add it to a hot pan with some olive oil, salt, and pepper. Sauté the kale for 4-5 minutes until it starts to wilt. Remove it from the heat and let it cool down before adding it to your sandwich.You can store extra cooked kale in your fridge in an air-tight container for 1 week.

Step 3

Wrap your sandwich in kale instead of using bread. Rinse and pat dry 1 or 2 large kale leaves and lay them flat on a plate. Place your toppings on the kale (meat, cheese, veggies, spreads, or whatever else you like in a sandwich). Roll the leaf up into a wrap, and then cut it in half to make it easier to handle.A cup of kale has 33 calories in it—much less that even 1 piece of bread! Plus, if you're gluten-free or vegan, a kale wrap lets you still enjoy a sandwich.