Kale Ham with Gorgonzola and Persimmons

Deeeelicious!!

Saute
1/2 cup Onion, chopped
2 brussel sprouts, chopped
1.5 tsp olive oil

Add and keep saute
2 persimmons (Japanese), cored, cut up, with peel intact
2.5 oz ham cutlet (precooked kind), diced


Add, lower heat, simmer, wilt the kale and reduce liquid
1+ cup Kale, ripped to bite size pieces
1 tsp Baharat (a middle eastern spice mix)
1/4 cup pomegranate juice (100% juice)

Add and scramble
1 beaten egg
1/2 tsp ground pepper

At the end, add and mix, melt the cheese
1 Tbsp gorgonzola cheese

Mix it all up and serve. Enjoy!


Rated a 4.74 on the Kale Scale.