Red Kale

This recipe gets its name from the result of using beets, red pear and tomatoes. A sprinkle of worcestershire sauce, and a couple of tablespoons of greek yogurt were the finishing touches to this one. I was surprised that it tasted pretty good!

Saute:
1 tsp olive oil
1/4 C. onion, chopped
2 small beets, scrubbed, chopped (peels intact)

Add and saute:
6 cherry tomatoes, quartered
1 tsp pepper, ground
2 broccoli florets, chopped up
1/2 red pear, chopped up


Top with, cover and wilt:
1 C. kale, ripped into bite sized pieces
1 oz. white wine


Serve with:
2 tsp flax seed, ground - sprinkle on top
Sprinkle of worcestershire sauce
2-3 Tbsp or non-fat greek yogurt (I put some on my fork, and then grab a bite of food)


Rated a 4.45 on the Kale Scale