- balsamic vinegrette
For 1 stock of Kale, put about 2 tablespoons of olive oil on the pan and satay the garlic until light brown. Toss in the kale leaves and cover the pan. Once the kale has softened sprinkle in some salt, pepper, sugar and add in a bit of sesame oil for taste. Put the cover on for another miniute or so. Now pour in a couple tablespoons of balsamic vinigrette and mix well. Take off the heat and plate. I sprinkled a pinch of toasted sesame seeds for presentation.
I sliced up 2 big tomatoes and seasoned them with olive oil, garlic salt, and pepper. Place it all in a pan and let the tomatoes sweat out its juice. Cook both sides and add about 1.5 tablespoon of balsamic vinegrette. Keep the pan on medium-low to reduce the vinegrette, then serve on top of the kale.
Break the ends of the asparagus. When bending the ends of the asparagus, it will naturally break where it should. Coat it in olive oil, pepper, and garlic salt. Throw it in to the pan and cook for a few minutes.
And viola, you got yourself a healthy vegetarian dinner.