Clean-out-the-Fridge Wrap

The day before a week-long trip, I'm trying to use up leftovers and produce the people left behind will not appreciate, so I've tucked an unopened bag of Glory collards and one of kale into the freezer for future use and tossed out some things that are questionable. We've been out of lettuce for nearly a week, so I've been working with the other greens (including exotic lettuces from the garden).

For lunch today I'm finishing up some Chinese red bean soup. I didn't do anything particularly special with the beans, certainly nothing Asian, but they're those beautiful little round red beans from an Asian grocery in Pittsburgh. I'm also having a wrap sandwich I made up and approve of. See if it inspires you.



Smoky Kale Wrap

1/2 small onion, sliced
2 cups packed chopped kale
clove of garlic, sliced
1/2 tomato, chopped
3 large olives, chopped (I used the wrinkly black kind in non-oil brine)
1-2 teaspoons olive brine or water (balsamic vinegar might be very nice)
1-2 tablespoons plain yogurt (soy is fine)
1 whole-grain tortilla or wrap

Dry-saute the onion for a minute or so, then add the kale, and when almost done (the kale wilted) the garlic as well. Allow it to brown a little on the edges to get that smoky flavor, then add in the olive brine or water and stir to loosen the sticking bits. Spread the wrap with yogurt, then the kale mixture, then tomato and olives, roll up, and enjoy.

Verdict: Very Good. It's a bit unusual but pleasant, with deep, savory flavors. The raw tomato adds sweetness and more of a sandwich ethos.

We're off to San Diego for a scientific conference and a couple of days of R&R in the city. I'm looking forward to more healthy dining options than are commonly found in rural Western Pennsylvania. :-)