Another skillet of mixed flavors, but tasty and would do again. I didn't use any oil for the saute, but used the non-stick skillet I've mentioned before (Pro-HG, really non-stick). Here is a pix of the mix without the feta cheese topping, and one with.Saute:
1/4 C. onion, diced
1 tsp. garlic, minced
1 sweet pepper (yellow), diced
Add, and continue sauting:
11 grapes tomatoes, quartered (eleven because that's what I had)
12 kalamatta olives, halved
1/2 tsp. oregano, dried
6 basil leaves, cut up
1/2 tsp. black pepper, ground
Add, cover and wilt:
1 C. kale, ripped into bite size pieces
1 oz. white wine
Serve and top with:
3 Tbsp. feta cheese crumbles.
Rated a 4.45 on the Kale Scale.
