Tuna Kale

The first day of Autumn calls for a cooked, warm kale concoction.

Saute towards carmelize:
1/2 tsp coconut oil
1/3 C fennel bulb, chopped up
1/3 C sweet onion, chopped up
1/2 tsp pepper, ground

Add and continue cooking:
1 roma tomato, chopped
1 packet of tuna, the ready to eay pouch
2 Tbsp. olives, sliced
1 Tbsp. flax seed, ground

Add, and wilt:
1.5 oz white wine
1 C kale, ripped into bite size pieces

Plate this mixture and set aside.

In the hot frying pan, scramble:
2 egg whites
1/2 tsp pepper, ground
Put the scrambled egg white on top kale, mix it in a little.

Serve.

Rated a 4.65 on the Kale Scale