• 1 cup Nature’s Greens Kale
• 1 teaspoon olive oil
• 1 teaspoon honey
• 12-ounces light key lime yogurt
• 1 cup thawed whipped topping
• 1 graham cracker crust

Chop kale into small pieces. Pour olive oil over chopped kale. With your hands, massage olive oil into kale. Stir in honey and set aside. Stir yogurt and whipped topping together. Mix in chopped kale. Pour mixture into pie crust and freeze 4 hours or overnight. Let stand at room temperature for 15 minutes or until pie can be cut easily. Store leftover pie in freezer.