Ingredients:

• 1 large bunch kale
• 1 red onion, diced
• 1 clove garlic, diced
• 2 Tbs. olive oil
• 1 Tbs. lemon juice
• 3-4 Tbs. Dijon or brown mustard
• 1 package of large whole wheat tortillas
• salt & pepper (to taste)

Directions:

Peel kale leaves away from stem with a knife or by hand.
In an oiled pan, sauté kale leaves, onion, and garlic until soft. Season with salt and pepper (to taste) while cooking.
Drain off excess liquid and sprinkle with lemon juice.
Spread tortillas with mustard and cover with kale mixture.
Firmly roll up (in jellyroll fashion). Trim off ends and slice into ½ - ¾- inch pinwheels.
Lay flat and serve on a platter.

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