I got to cooking and using my curly kale I was so excited about, mostly due to the abundance of nutrients it packs in, and was not feeling good about what was happening. Olive oil, garlic, chopped curly kale, roasted cauliflower, saute, splash of chardonnay, cover and simmer, salt and pepper, crushed red pepper, cover, simmer, soy sauce, squeeze 1/4 lemon juice on it... = really tasty. If I had tofu I'd put that in there, or I'd add some shrimp to saute first, then let it cook just until done, and I'd have brown rice. Since none of these other steps happened and I needed a quick meal before Bible study, it was some shredded white sharp cheddar, lid back on, melt, and serve. The heat was good, the seasoning just right, and I was stuffed- with veg.