3 cups chopped Tuscan kale
grated zest of 1 lemon
8 cups fresh popped popcorn
Preheat oven to 160C (140C fan forced). Line a baking tray with baking paper. Place kale into a bowl with 2 teaspoons rice bran oil, 1/4 teaspoon black pepper and a pinch of sea salt. Toss to coat.
Transfer to baking tray and bake for 12 min, turning half way through or until kale is mostly crispy. Remove and let cool.
Place kale and lemon zest into a food processor and pulse until finely chopped. Place popcorn into a large bowl, add kale mixture and toss to combine. Divide into portions into zip-lock bags.