After the holiday indulgences of dark meat turkey and baked sweet potato it is back to simple vegetable pans for lunch. This particular combination I have been making for a few days and love it: the twist is to saute the kale not as usual with a tangy white wine, but with a sweet marsala. Adding to the holiday twist is a chopped apple, a half portabella mushroom, chopped, both sauted with fresh grated nutmeg, fresh ground pepper and a tad of salt and allspice in an almost dry pan until the mushrooms are browned. Topped with chopped fresh kale and 2-3 TB of sweet marsala to wilt down the kale. Done! The aromas alone sing “Winter holiday!”, and the baked apple flavor and the fresh pomegranate seeds round out the luxurious dish.