- 2-4 T sliced almonds, toasted
- 1 T sunflower seeds, toasted
- 1-2 t. lime juice
- 1 T, Lemon Basil Olive Dipping Oil (WorldMarket)
- 1-2 eggs, scrambled
- 3 green onions, sliced
- 1/4 C onion, chopped
- 1/4 to 1/3 C savoy cabbage, chopped
- 3 radishes, sliced
- 2 large Kale Leaves, ripped into small pieces
- 2-3 T white wine or other liquid
Toast the almonds and sunflower seeds in fry pan, squirt with lime juice, set aside.
Scramble the eggs in the Lemon Basil Olive Dipping Oil (the herbs and basalmic vinegar provide a nice flavor for the eggs), set aside.
Saute the onions, then add and continue to saute to your satisfaction the cabbage and radishes.
Put the Kale on top, add the wine, reduce the heat and cover until the Kale has wilted to your satisfaction.
Add the scrambled eggs and stir up the whole concoction.
Top with the toasted almonds and sunflower seeds and serve.
Rated a 4.25 on the Kale Scale.
