
Saute:
2 tsp olive oil
1/4 cup onion slices
1/4 cup red cabbage chopped

Add:
10 tomatoes, grape size, halved
Add, cover, wilt as desired:
1 cup Kale, chopped
1 tbsp balsamic vinegar
Serve with
2 tsp worcestershire sauce
Rated a 4.25 on the Kale Scale