Today, I turned the proportion around from yesternight's alfredo dish: lots of kale, a few spaghetti, a bit of leftover vegan alfredo sauce and some cherry tomatoes. Very good!
3-4 large leaves of organic kale, stems removed and sliced into strips
2-3 TB of white wine
1 garlic clove, minced using a microplane
salt, pepper to taste
1 oz of leftover cooked spaghetti
handful cherry tomatoes, halved
2 TB vegan alfredo sauce
Heat a large skillet, and add the kale, and the white wine, and let it wilt down for 2-3 min (I like to keep kale on the raw side to preserve the enzymes, etc.). Add salt and pepper, and the garlic clove. Stir well, and cook for another min. A spaghetti and cherry tomatoes, and cook another 2-3 min until heated throw. Add the alfredo sauce, and saute for 30sec to 1 min. Serve!