Ended up at a Farmer's Market and bought some curly, reddish brown kale, yellow roma tomatoes, purple pepper. Decided to put them with the organic beets from local farm, and a red pear. The picture looks like the other red kale recipe, but that's beets for you. Next time, I think I'd leave out the egg.Saute:
2 tsp olive oil
1/4 C. onion, chopped
1 tsp. garlic, minced
Add and continue to saute:
1 purple pepper, chopped
2 small beets, scrubbed and chopped (peels left on)
1/2 red pear, chopped
Add and continue:
3 yellow roma tomatoes, chopped
1 Tbsp. date crumbles (from Bob's Red Mill)
Move the vegies aside, add and scramble, then mix with the vegies:
1 egg and 1 egg white, mixed
Add, cover, wilt:
1 C. kale, ripped to bitesize pieces
1 oz white wine.
Mix and serve with a splash of worcestershire sauce.
Rated a 4.25 on the Kale Scale.
