A quick saute for a Sunday evening.
Saute:
2 tsp olive oil
1 Yukon potato, cut up (about 1 cup)
1/3 Cup onion, chopped
1/2 tsp pepper
1/2 tsp sage
Cover with lid, continue saute. When the potatoes are somewhat done, and the onions have color, but not burned, then proceed.
Add and continue saute:
1 small yellow pepper (or 1/2 large one), chopped
5 cherry tomatoes, halved
Add, cover, wilt:
1 oz white wine
another 1/2 tsp pepper
1.5 Kale, chopped up
Serve with non-fat greek yogurt (optional). Calorie count doesn't include the yogurt.
Rated a 4.5 on the Kale Scale.
