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Soak
1/4 cup date crumbles in couple Tbsp of water. Set aside.
Saute
1/3 cup onion, chopped up
2 tsp olive oil
Add and continue saute
1 red pepper, cut up
2 brussel sprouts, cut up
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Dated crumbles and the water they were soaked in.
1 Tbsp Fig Balsamic vinegar
1 Tbsp white wine
Add, cover and wilt
1-2 cups kale, ripped to bite size pieces (I ended up with about 2 cups today!)
Another 1 Tbsp of white wine and bit of water to keep the steam coming
Mix it all up an serve with a splash of Worcestershire sauce
Rated a 4.73 on the Kale Scale.