Here is another variation on the roasted veggies with kale - this is the last of the roasted veggies. This time there was no oil used in the saute.
3/4 C red cabbage, chopped
10 grape tomatoes, halved (no olives today)
1.25 C kale, chopped to bite size
Serve with:
1 tsp worcestershire sauce
2.5 oz non-fat greek yogurt
Saute:
1 C roasted veggies (See Sunday's post)3/4 C red cabbage, chopped
10 grape tomatoes, halved (no olives today)
Add, cover and wilt:
1 oz white wine1.25 C kale, chopped to bite size
Serve with:
1 tsp worcestershire sauce
2.5 oz non-fat greek yogurt
Rated a 4.65 on the Kale Scale.
