This concoction I paired with a hunk of wild sockeye salmon. It actually turned out pretty good! The cinnamon really adds something different. I think I'll build on this in the future.Saute:
1 tsp coconut oil
1/4 cup onion, choppped
1 small apple, chopped
2 plum tomatoes, chopped
2 Tbsp almonds, slivered
Dust with ground pepper, to your liking
After the saute is going, toss in 1/2 tsp cinnamon. The aroma should begin to waft your way as the cinnamon gets stirred into the hot oil and veggies.
Add, cover, wilt to your desire:
2 tsp white wine (this is all that was left in the little bottle)
1 oz cooking sherry
2 Tbsp balsamic vinegar
80 grams (or about 1.25 cups) of kale, chopped up
Serve with:
2 tsp worcestershire
2.5 oz non-fat greek yogurt, plain
Rated a 4.57 on the Kale Scale.
