This weeks kale breakfast bowl: half container of baby kale, cubed sweet potato, sliced mini peppers, chopped onion. Sauté everything but kale in coconut oil. I had some leftover homemade green chile sauce and slow roasted tomatoes that I also added toward the end. Mix in the kale, salt & pepper to taste. For breakfast, fold in some soft scrambled eggs; if lunch time, add some diced chicken.