Again with the Brussel Sprouts and Kale

I was inspired by the little potatoes we had at the beach recently. And the organic half and half that I brought home from the beach food share. Plus the pomegranate juice I've had around for a bit.  This little saute turned out ok! It would have rated higher if I had used a different fruit, such as pineapple. But, still - it was good.

Saute, soften up and brown:
2 tsp olive oil
1/3 cup onion, chopped
2 fingerling potatoes, halved lengthwise, sliced thin crosswise
3 brussel sprouts, quartered, chopped
1 tsp raw ginger, peeled, chopped up (it started out as more than that with the peel and all)
1 tsp ground pepper
1/2 tsp Ras El Hanout spice mix

Add, lower heat and simmer:
1/8 cup half and half
1/8 cup pomegranate juice, mixed with the half and half
2 Tbsp Fig Balsamic Vinaigrette (Cindy's Kitchen at Whole Foods)
15 grapes (red or black, seedless), halved

While the veggies simmer, steam:
1.25 cups of kale, ripped to bite size pieces.  I put the kale on my dinner plate, put over it a microwave steamer cover and microwave for 2 minutes.

Stir saute, and pour over the plated steamed kale.

Rated a 4.49 on the Kale Scale.