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This is merely a variation on the previous entry with pineapple and brussel sprouts. This one, I added the kale to saute, covered and wilted it with steam from some wine that I added. This was a nice complement to a hunk of wild salmon that I had for dinner.Saute
2 tsp olive oil
1/3 cup onion, chopped
1/4 cup, anise or fennel bulb, chopped
2 leeks, sliced
Add and continue saute
6 brussel sprouts, chopped up some
1/2 cup pineapple chunks, chopped a bit more
1 tsp Ras El Hanout
1/2 tsp ground black pepper
Add, cover and wilt
1 oz white wine
1 cup kale, ripped up bite size pieces
Serve.
Rated a 4.7 on the Kale Scale
