A sauted mix to go with a hunk of baked salmon.Saute:
2 tsp olive oil
1/3 cup onion, chopped
1/4 cup red cabbage, chopped
1/4 cup sweet red pepper, chopped
6 grape tomatoes, halved
1/2 tsp cinnaomon
1/2 tsp cardoman
/4 tsp turmeric
1/2 tsp black pepper
1 Tbsp balsamic vinegar
1/3 cup onion, chopped
1/4 cup red cabbage, chopped
1/4 cup sweet red pepper, chopped
6 grape tomatoes, halved
1/2 tsp cinnaomon
1/2 tsp cardoman
/4 tsp turmeric
1/2 tsp black pepper
1 Tbsp balsamic vinegar
Add, cover, wilt:
1 cup, purple kale, chopped to bite size pieces
1 oz white wine
1 oz white wine
Serve with non-fat greek yogurt (about 2 oz)
Rated a 4.2 on the Kale Scale.
