Pear-Kale Saute

1/4 tsp Coconut oil, divided
1/4 C Onion, chopped
1/3 C Fennel bulb, chopped
8 cherry Tomatoes, halved
1/2 Pear, choppped (Red pear)
1 egg and 1 egg white, beaten together
1 C Kale, ripped to bite size
12 sprigs Water cress

• Melt 1/8 t. oil, add onion and fennel. Brown.
• Add tomatoes and then pear. Continue to saute.
• Remove this mixture and set aside.
• Add 1/8 t. oil, add eggs. Chop into fine pieces as cooks.
• Return the veggie/fruit mix to the pan, and mix all together.
• Place Kale and Watercress on top.
• Add wine.
• Cover and steam/wilt the Kale and Watercress to your desire.
• Serve.

No nuts on this one. No dressing. It was still pretty good.

Rated a 3.75 on Kale Scale.