![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTV10gq5HpsLTHruheka45fsdkIFNWHJeKQj_pu2CL-wr_ACNDFZGRf86hBqT0ZZKi7RlAF6oF_UYtID34oUlEpDNnhCGi3gyFR31eXmbdlX31wZGCYiGXIn5n4W2feDsGpZ3NFuqpw4/s1600/Kale+persimmon+and+corn+(3)edit.jpg)
Saute
2 tsp olive oil
1/3 cup onion, chopped
3 oz corn, canned
1 persimmon, cut up (the kind that is short and squat)
1/2 tsp Herbs de Provence
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWR0jVr6Eq2Hf75fer6XtJz1GjWUaTegQan-zSEcCIEEgtXv6UsuvyGfqFa5IvEN4p3Yz49-I0kvX960fzBlXqDeOLVAFtCuwV1szu8IR2OH5wLxv0YTwAQhJk2M828XPXVuDOd_H_Zck/s1600/Kale+persimmon+with+feta_nutri.jpg)
2 Tbsp mustard
2 Tbsp orange juice
1 oz white wine
Add, cover and wilt
1+ cup kale, ripped to bite size
.75 oz Feta crumbles
and the sauce from above
Rated a 4.5 on the Kale Scale.