![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETbEnqNfJ9Nj0HI39G3EyfFeovfEmMzhFuWCI7M-bSXyn7V6FUpDHnj84ErTklHdZpW1JHQPSlvzvLx40M6B7EEWRP3NWp9vK3xW1xl1QcGZfnOpVYVqjqRhFQ20KHfSls4_eGfN62Qk/s320/savory+kale+grapes+and+persimmon+(1).jpg)
Saute
1.5 tsp olive oil
1/3 cup onion, chopped
1/3 cup fennel bulb, chopped
1 tsp Shiba's Popping Seed
1 tsp Ras el hanout spice
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8rURSzLTCYVLBOlUVnq2N2IImyUp08oEW9hBnWM2rUQrRm8Y5u-HBJvjwDatYxLkJJ6w-ZZhMSKapU3uwCdafo151tektvIHBNqE8O-H0U5OAyOVbz2Ysu22KesMm-dPWsqyaOKyxyA/s1600/savory+kale+with+grapes+and+persimmon_nutri.jpg)
18 grapes, halved
1 persimmon, cored, chopped (leave the peel on)
Reduce heat, add, cover, wilt and let the liquid sauce up a bit
1+ cup kale, ripped to bite size pieces
1 oz white wine
1/4 cup soy milk
Mix it all up, serve and enjoy!
Rated a 4.67 on the Kale Scale.