The weather has finally relented for a day making the use of the stove reasonable. Lately, it's been toooooo hot! I've had a slab of ham steak vacuum packed for a month and finally, I could use it today. This is also, another version of use for the Lemony Garbanzo Beans I made yesterday. This turned out to be delicious! Yum!Saute
1/4 cup onion
3 oz of ham steak (already cooked, boneless, Smithfield), cubed
Add and continue at a bit lower temperature
1 serving of the Lemony Garbanzo Beans (see yesterday for the recipe)
1/4 cup nonfat milk
Add, wilt as desired
1.25 cups kale, ripped to bite-size pieces
1.5 Tbsp white wine
1/2 tsp black pepper
Serve with
2 Tbsp of finely chopped dry roasted unsalted almonds
Enjoy!
Rated a 4.65 on the Kale Scale
