Kale Brussel Pineapple with Ginger

End of the week, end of the food supply before replenishing with the next grocery run. Using what's on hand.

Saute
2 tsp olive oil
1/3 cup onion, chopped
3 brussel sprouts, chopped up
1 bunch green onions, white part, sliced

Add and continue saute
2 tbsp olives, chopped (canned)
1/2 cup pineapple, raw, chopped up
25 grapes, halved
1/2 tsp chili powder
1/2 tsp ras el hanout

Add, cover, wilt as desired
1+ cup Kale, ripped up to bite size pieces
1 oz white wine

Serve with
1 tsp dukkah
1 tbsp Feta cheese crumbles

Rated a 4.7 on the Kale Scale.