|1. Wash a bunch of kale and tear into bite size pieces, discard center stem of each leaf. Drizzle leaves with 2 tablespoons of olive oil and the juice of half a lemon. Let this sit for a few minutes or even for several hours in the refrigerator.|
|2. Add 1/4 cup dried tart cherries, 1/4 cup of crumbled cheese such as feta, goat, or blue, and 1/4 cup of chopped nuts such as almonds, walnuts, or pecans. If desired add more lemon and olive oil at a ratio of 1:2|
For each large can of cherry pie filling you put in a baking dish, top with one box of Jiffy yellow cake mix (dry) and 1 stick of sliced butter. Bake at 350 for about 50 minutes until brown and bubbly.
(If you can't find a Jiffy cake mix, use 1/2 box of another brand)