Fruit'n'Veggie Kale

1/2 tsp coconut oil
1/4 C onion, chopped
1/3 C fennel bulb, chopped
4 cherry tomatoes, halved
1 ear corn, cut the kernals off the cob
1 pouch albacore white tuna in water
1/2 tsp ground black pepper
1/2 tsp Mrs Dash
1/2 tsp dill weed, dried
1/4 cup Coconut milk, lite
2 Tbsp white wine
1 C. Kale, ripped to bite size pieces
1/2 papaya fruit, diced

1/2 avocado, diced

Saute the onion and fennel in the coconut oil.
Add the tomatoes, corn, and tuna. Continue to saute.
Add the spices.
Add the coconut milk, top the mixture with the Kale. Add wine on top.
Cover and wilt the kale to your desire.

Serve and top with the papaya and avocado.

Rated a 3.67 on the Kale Scale.