Yellow and Orange with Kale

Yesterday's recipe. I fell asleep before remembering to document. I bought some Chinook salmon, and wanted a salad to go with. But, the kale I was using wanted to be cooked, so I changed gears and sauted.

Saute:
1 Tsp Olive oil
1/4 C. onion, chopped
1 small yellow pepper (from McMinnville Farmer's Market), chopped
4 yellow roma tomatoes (from Portland Farmer's Market), chopped
1/2 nectarine, chopped
1 persimmon, peeled and chopped (the hard kind)
1/4 tsp Chinese 5 spice
1/4 tsp Turmeric
1/2 tsp black pepper, ground

Add, cover and wilt:
1 oz. white wine
1 C. red kale (Portland Farmer's Market), ripped into bitesize pieces


The wine and spices made a bit of sauce, tasty.

Serve.

Rated a 4.25 on the Kale Scale.