• 3 cups Nature’s Greens® Kale
• 1 cup water
• 1 cup milk
• 1 3/4 cups flour
• 3/4 cup sugar
• 1/2 cup cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 eggs (or 1/2 cup egg substitute)
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup butterscotch chips
• 1 cup walnuts, finely chopped

Cook kale in water over medium high heat for 5-7 minutes. Drain well, mashing excess water out of kale

Add cooked kale and milk into a blender container and pulverize. Set aside. Stir or sift together the flour, sugar, cocoa, baking powder, and baking soda; set aside. Whisk eggs, oil and pulverized kale together. Stir moist ingredients into dry ingredients, mixing well. Stir in vanilla, butterscotch chips, and walnuts. Pour batter into a prepared 10-inch Bundt cake pan. Bake at 350 F for 45 minutes or until a cake tester inserted comes out clean. Cool for 10 minutes and invert onto desired plate. Can be dusted lightly with powdered sugar. Serve with fresh strawberries.