Purple Kale Saute

For holidays, I spiced some mixed nuts and this involved warming the spices in fying pan in olive oil (cumin, ginger, cinnamon, curry, chili powder, cayenne).  This left a nice spicy residue in the saute pan into which I put the ingredients for this dish. Yummy!  I did not account for the bits of left over spice in the nutirion count.

Saute
2 tsp olive oil
1/4 cup onion
2 brussel sprouts, chopped up
1/2 cup pineapple, fresh and chopped up
1 fingerling potato, chopped up

Add and cover, lower temp and cook 5 minutes or so
1.5 Tbsp of pomegranate juice
 
Uncover, and let the water that condenses on the lid, go into the pan.

Add, cover, and steam until wilted to your desire
1 cup purple kale, ripped to bite size pieces
 
Serve!

 Rated a 4.67 on the Kale Scale.