Savory Fruit Kale Saute

The weather is finally cold again, and that encourages one to saute kale. The summer and early fall was just too hot to do that without heating up the house.


Using what I had in the fridge, comes this option for tonight.

Saute until limp
1-2 tsp olive oil
1/3 cup onion, chopped up

Add and continue saute
2/3 pear, cut up
2/3 nectarine, cut up
2 tsp pumpkin seeds, toasted

Add, cover and wilt as desired
1.5 cups kale, ripped to bite size pieces
2 tsp capers
1/4 tsp nutmeg
3 Tbsp orange juice
3 Tbsp white wine

Mix it all up, simmer without lid to reduce the juices.
Serve and enjoy!

Rated a 4.66 on the Kale Scale

Kale Salad with Lemon Vinaigrette

I was inspired to try a Lemon Vinaigrette after having that in a salad at the Rheinlander Restaurant this week. My version, well, not as tasty as the restaurant's. But, it was a solid showing - had good flavor and structure. When I try it again, I'll probably have more fruit, add some cheese, and reduce the olive oil, and maybe add a touch of a lemon vinegar.  The dressing itself disappeared into the kale. Not messy at all. And not over powered on the flavor.

Lemon Vinaigrette - mix together; whisk or put in jar with tight lid and shake
2.5 Tbsp of olive oil
1/2 tsp yellow mustard (or your choice, but mustard)
2 Tbsp lemon juice
1/4 tsp ground pepper
1/4 tsp ras el hanout spice

Salad - toss as you wish 
1.75 cups of Kale (yes, this much. cut up with kitchen shears to make pieces smaller)
1/2 cup or about 20 pods of sugar snap peas, chopped
1 pear, chopped  (counted about 80% after cut out bruises)
1 nectarine, chopped (ditto the 80%)

Pour in the vinaigrette and mix it up.

Serve with
3 tsp of chopped, dry roasted, unsalted almonds

Rated a 4.63 on the Kale Scale