And, oh my, again, he brought home kumquats and avocados. Kumquats for a lovely cocktail he makes for us (hmm, I see a mini-series on cocktails in the near future.). Avocados, just ’cause we like ’em!
I don’t get sick often, but when I do, I inevitably check to make sure I’m drinking enough water and eating enough greens. Hydration and energy. So something else my husband brought home was bagged organic kale.
Also tempeh and whole-wheat tortillas.
And with just those few things, this grateful gal made the nicest wraps for the two of us.
Over medium-high-ish heat, I sautéed about a quarter cup of diced onion and a couple minced garlic cloves, getting them soft and browning. Into that I stirred about two-thirds of the package of kale, after chopping that into a good dice, too. Because it’s going into a wrap, and you want good bitefuls, not too-big pieces that pull clumsily away. Cooked all of that down with a little salt and pepper.
After I took the kale mixture out of the pan, I added a little more oil and sautéed a package of tempeh that I crumbled into the oil, and let that brown.
Thinly sliced an avocado.
Took a nice handful of kumquats, sliced each into three slices vertically, then each slice in half, and then diced.
You can lay avocado slices over the tortilla, and then lay the kale mixture on that, or you can lay the kale mix down the middle of the tortilla and then drape avocado slices on that. But on top of those gorgeous shades of green, sprinkle the browned tempeh crumbles and some of the beautifully orange kumquat.
And more than just the beautiful colors together, the flavors and textures mixed so well: soft and savory kale, the nuttiness of the tempeh, butteriness of the avocado, the sweetness/tartness of kumquats, all wrapped in a soft tortilla.
Wrap it up.