Comments are below the recipe tonight.
¼ tsp Coconut oil
¼ C Onion, chopped
1 tsp Ginger, raw, shredded
¼ C Red cabbage, chopped
¼ C Celery, chopped
1 Orange pepper, diced
1/16 tsp Turmeric
¼ tsp Cinnamon
1/8 tsp Cardamom
¼ tsp Black pepper
8 Sweet cherries, pitted, quartered
6 tsp White wine
½ C Coconut Milk, canned, lite
1¼ or 70 grams Kale, ripped into bite size pieces. (I weighed the kale that I stuffed, packed into a the measuring 
cup.)
- Heat oil and sauté onion, garlic and ginger;
- Add and continue sauté, cabbage, celery, and pepper for 1-2 mins.
- Add spices and stir up.
- Add the cherries and white wine, stir.
- Add coconut milk and turn down to simmer with lid off, stirring.
- Allow to simmer sauce down to reduce a bit. 5-7 mins seemed to work. You still need a bit of liquid to steam the kale.
- Top with kale, cover and simmer until kale is wilted to your desire.
- Serve and enjoy.
I used only 1/2 of the various spices from yesterday's recipe, and not sure if it was that or if it was the cherries, but the flavors didn't meld as scrumptiously as they did yesterday. I think if I were to put a sweet pepper in this mixture again, I'd rather do this as a salad and leave out the cabbage, and spices and sauce.
Rated a 3.6 on the Kale Scale.
