Preheat the oven to 350 °F and line a baking sheet with parchment paper.

In a mixing bowl, combine the shredded lean meat and finely chopped spinach or kale.

Stir in the fish oil until the mixture is evenly coated.

Add the whole wheat flour and water or low-sodium chicken broth and mix until a soft, slightly sticky dough forms.

If the dough is too wet, add more flour 1 tablespoon at a time; if too dry, add a few drops of water or broth and knead briefly to combine.

Lightly flour a work surface, turn the dough out, and roll it to 1/4 inch thickness.

Cut the dough into long, narrow bone or stick shapes about the length of your dog’s muzzle.

Arrange the pieces on the prepared baking sheet, leaving a little space between each treat.

Bake for 18–25 minutes, until the edges are lightly golden and the centers are firm to the touch.

For a crunchier texture, turn off the oven and let the treats dry inside for 15–20 minutes with the door slightly open.

Transfer the treats to a rack and cool completely before serving to your dog.

Store cooled treats in an airtight container at room temperature for several days or refrigerate for longer storage.