½ cup sorghum grain
½ red onion, chopped
1 small cauliflower, chopped small
2 tablespoons balsamic vinegar
½ to 1 bunch kale, depending on how big it is (you can never have too much kale!)
¼ cup pine nuts, toasted until golden in an oven or in a pan on the stove
Salt & black pepper to taste

1. Cook sorghum grains according to package instructions, in vegetable broth or water.
2. In a medium saucepan, sauté the cauliflower and onions in a splash of water over medium heat until tender, 5-7 minutes. When most of the water has evaporated, add the balsamic vinegar and continue to cook until the vegetables are caramelized, about 5 more minutes.
3. While the cauliflower and onions cook, wash and de-stem your kale. Tear or chop it into small pieces.
4. When most of the liquid has evaporated, add the kale to the pot and cover to steam about 2 minutes. Stir and recover until wilted.
5. Turn off the heat and add the sorghum, pine nuts, and salt & pepper.
6. Serve with extra pine nuts sprinkled on top, if desired.