I was inspired to keep the stuff accompanying the kale to reasonably small, light mixture. I started by grabbing the dried date crumbles (from Bob's Red Mill), and then the leftover grapes from my lunch supply for the week, and finally, thought, hmmm... what about the Shiba's Hot Curry Chutney that I've not tried yet. And thus my evening kale side was created.The addition of the Hot Curry Chutney made for a spicy warm, initially hot, but not too much temperature. The sweet from the grapes and dates paired nicely with this heat.
Saute2 tsp butter
1/4 cup onion, chopped up
1 brussel sprout, chopped up
1 tsp Shiba's Hot Curry Chutney
Add and continue
20 grapes, halved
1-2 Tbsp hummus
Turn down and simmer a bit, cover and wilt as desired
1/2 cup milk
2 Tbsp white wine
1 Tbsp date crumbles
1+ cup purple kale, ripped to bite size pieces - put this on top of the mix
Mix it all up and serve.
Rated a 4.66 on the Kale Scale.
