- 2-5 T almonds, toasted and set aside
- 1 T sunflower seeds, toasted and set aside
- 2 t. lime juice
- 2 collard leaves, vein cut out, leaf rolled and sliced
- 3 kale leaves, ripped and torn into bite size pieces
- 1/4 C onion, chopped
- 1/3 C savoy cabbage, chopped
- 2-3 florets of broccoli, cut up
- 2 radishes, sliced
- 1 nectarine, cup up/diced
- 1-2 T Lemon Basil Basalmic Vinegar Olive Dipping Oil (World Market). I like to use this dipping oil as it has some herbs and such in it, and this adds a nuance of flavor to the dish.
- 2 T white wine (or 1/4 of a little tiny bottle)
Toast the almonds/sunflower seeds. While they toast, prepare other ingredients. Once almonds are toasted to your satisfaction, remove from heat, drizzle with lime juice. Stir. Set aside.
Put sliced collard leaves in steamer, lid off (prevents browning) and steam for 5 minutes or so.
In same pan that you used for the almonds, heat the olive oil.
Saute onion, then add and saute cabbage, and broccoli. Then add and saute the radishes, and the nectarine.
Add the steamed, sliced collard greens. Add the kale. Add the wine and cover the pan with a lid. Turn heat down to simmer. Cook until the kale is wilted to your satisfaction.
Remove lid, stir everything up.
Serve and top with the toasted almonds and sunflower seeds.
Kale Scale rating: 3.75
