Ingredients

• 1 1/2 cups kale pulp leftover from a juicer (see Cook's Note)
• 1 cup mayonnaise
• 1/2 cup grated Parmesan
• Zest of 1 lemon, plus 1 tablespoon lemon juice
• 2 cups grated Gruyere cheese
• Chips or crostini, for serving

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Instructions

1. Watch how to make this recipe.
2. Heat the broiler.
3. Combine the kale pulp, mayonnaise, Parmesan, lemon zest and juice and 1 cup of the Gruyere in a bowl and mix to combine. Transfer the mixture to a 9-inch pie dish or medium ovenproof skillet and top with the remaining 1 cup Gruyere.
4. Place under the broiler until the cheese starts to brown and the mixture starts to bubble, about 5 minutes. Serve warm with chips or crostini.