Happy Monday, Y’all! There is a lot going on in this one. We have greens. We have fruit. We have starches. So, what do we need? Baby kale (or regular kale), garlic, bell peppers, small potatoes, shallots, and plums and pears. The original recipe called for persimmons but I couldn’t find them anywhere. Google said the best substitute is pears, plums, and/or apricots. I opted for pears and plums.
Start by cubing the potatoes and roasting them in the oven at 420 degrees. Slice up the shallots and mince the garlic. Cook those in a small pan.
Slice up the plums and pears and grill those in the pan once you are done with the shallots and garlic.
The kale will be the base of this dish.
Dice up the bell peppers and add those on top of the kale. Add the cooked shallots and garlic.
Add the roasted potatoes.
Top with the fruit and you are ready to eat! I ate this with some Dijon Mustard dressing and it was delicious!!!!