Kale

large flour tortillas or piadinas • cooked chicken breast (or a few grilled chicken breast fillets) • microwaveable quinoa • kale leaves • Shredded four-cheese blend • ripe tomato • avocado

chicken carcass • broccoli • kale leaves • artichokes • potatoes • leek • celery • Salt and oil • water (2 liters)

large scallops • Green grapes, halved, to taste • Pumpkin seeds and dried peas, to taste • Croutons (optional) • turkey bacon • grated Parmesan cheese • Capers, for garnish • Arugula • Spinach • Kale

flour tortilla (the kind used for burritos or fajitas) • green tomato (you won’t use the whole thing; save the rest for another dish or as a toast topping) • onion • –3 tablespoons (30–50 g) fat-free ricotta or cottage cheese • Oregano • –1/2 cup (50–70 g) zucchini • kale leaves • mixed vegetables (I used a handful of frozen mixed veggies: eggplant, green garlic, asparagus, green beans)

chicken thighs • salted pork bones • potatoes • carrots • spinach • cauliflower • curly kale • cooked chickpeas (about 400 grams) • leek • onion • chives • celery stalk •

Salt, ground black pepper, olive oil • Garlic powder • Dried basil