The savory combined with the fruit actually worked pretty well. The wine pumped the apricot bits, the dates disappeared into the midst of veggies. The good news - 22g protien and 16g fiber. The bad news: 700 calories! Hmmm... maybe I'm adding too many things to the Kale, and I have to pare it down. Besides dropping the almonds and oil.1-2 T almonds, toasted
½ t. lemon juice
1 T olive dipping oil
2 eggs, of which beat together 1 egg and 1 egg white. Toss the 2nd yolk.
1 t ground pepper
2 t olive oil
¼ C onion, chopped
1/3 C red cabbage, chopped
1 huge radish, sliced
4 grape tomatoes, cut in half
½ red pear, chopped
3 dried apricots, cut up
2 dates, cut up
1 dried fig, cut up
1 t. of Mrs Dash
1 C stuffed with Kale leaves ripped up to bite size
2 t. fresh cilantro leaves, cut up (really, about 6-7 stems from which the leaves were cut up)
¼ C white wine
• Toast almonds, dry. And spritz with lemon juice at the end. Set aside.
• Scramble the beaten egg whites/yolk in the olive dipping oil (gives extra flavor from the herbs/vinegar/oil). Add pepper to the eggs. As the eggs harden up, use spatula to cut up in to small pieces.
• Saute the onion in olive oil.
• Add, and continue sauté red cabbage and radish.
• Add, and continue sauté tomatoes
• Add pear, apricots, dates, fig and continue sauté
• Add Mrs Dash, stir.
• Add Kale and cilantro, and the white wine.
• Cover, simmer until kale is wilted to your desire.
• Serve with toasted almonds on top.
Rated a 4 on Kale Scale.
