For a meal that makes the difference.
Preheat the oven up to 160° C.
Bring water to boil in a big pot. Add the kale and cook it. The kale is ready when it has still some crunch. Take the leaves
out of the water and put them aside.
Pour the pine nuts onto a little tray and roast them in the oven for 5 minutes.
Take a kale leaf, open it up and place some of the mascarpone into the center. Continue with the other leaves. Once the
pine nuts are done, add some of the nuts onto the mascarpone. Sprinkle a little bit of sea salt over it and finally, drizzle some of the Beeblue by Beesweet on top. Fold the leaves into little packages and serve immediately.
Make yourself at home and … Bon Appétit