Kale Caper

It is cold, rainy, stormy in the 50s. Like a nice winter day - but, it's spring! This calls for a warm dinner.  Inspired by some Canadian Bacon and capers that I had in the 'fridge.  This hit the spot for this cool blustery evening.

Saute:
2 tsp olive oil
1/3 cup onion, diced
2 cloves garlic, minced
2 tsp raw ginger, cut up fine

Add and continue saute:
3 slices lean canadian bacon (the kind that gets you 60 cals for 60 grams of bacon)
8 grape tomatoes, halved

Add and scramble:
1 egg, beaten
3 tsp capers

While the egg cooks, steam:
1 cup kale

To serve:
- put the steamed kale on plate
- top with the scramble mix
- add a dash or worcestershire sauce

Rated a 4.85 on the Kale Scale