![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52_E0Cs5Jp_UjEozXOC3QlDnZ9_mh_NhsPOIDCrPJqadM6Kuwm1_8XGRKQIG5rKSFwx_sErvDeD3ARr0DxYCtVHOhtSC0h-fnDHxCZmrpKNZVZN7v64EY60e3iQZ8ibZ3NQpxV7Va3lc/s200/P1010434a+Brussel+Sprouts+Kale+with+Pepper+(1).jpg)
Saute:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6ke_thx5eYc3mg76TLN9USXMPpXVhwVwbWB0wHYkeTGkpmaz2kjH2We5bcr0niRGhS22gehaRa9Pd4UhpQkKVPSy2y0VCOAXkbuF57XJMMexvV-xoqMLPBQ8LDdo6wlyGr5macuiZjE/s1600/Brussel+sprouts+kale+with+pepper_nutri.jpg)
1/4 cup onion, chopped
1 tsp garlic, minced
3 brussel sprouts, chopped
2 fingerling potatoes, halved lengthwise and sliced thin crosswise
1 tsp ground black pepper
1/4 tsp Mrs Dash
1 tsp zaartar (thyme and other spices. Mediterranean mix)
Add, lower to simmer and cover:
.5 oz white wine
3 tsp balsamic vinegar
1 oz water
After about 5 minutes, add, cover and wilt:
1.15 cup kale, ripped to bite size pieces. I used frozen. By the time I was ready for this step, it was almost thawed. Just put it all in and it will be cooked.
1/2 cup corn kernels (these too, frozen, but thawed in the simmer)
2 tsp sherry
2 Tbsp water
Make room in the middle and fry one egg.
Add more pepper
Serve with couple shakes of worcestershire sauce.
Rated a 4.58 on the Kale Scale.