Sweet Potato Persimmon Kale Saute

It's sweet potato time, so I decided to do a savory concoction (as opposed to a sweet one). Very filling, and quite tasty. 

Saute:
1/2 cup Sweet potato, raw, diced
1/3 cup Onion, raw. Chopped

After a bit, add a little liquid, cover, lower heat, and continue to cook
1 tbsp Wine, white table

Add, and continue saute:

1 fruit Persimmon, Japanese or Hachiya, raw, peeled and chopped

6 olives Olive, castleverano, pitted, halved

Add, scramble to bits:
1 medium Egg

Add on kale on top, add the liquid, lower heat, cover and wilt the kale as desired:
100 gram Kale, chopped to bite size pieces

2 fl oz Cranberry pomegranate juice, Pom (100% juice)

2 fl oz Water

Rated a 4.77 on the Kale Scale.