Rock Fish and Kale

Using things I had around from yesterday's ingredients, I put this together.

Saute:

1 tsp olive oil

1/3 C. onion and fennel bulb, chopped. Combine a bit of each to get this a total 1/3 c of aromatics

1 yellow bell pepper, chopped

1/2 tsp black pepper, ground

1/2 tsp Mrs Dash

Add and continue saute:

1/2 red pear, chopped

1/2 persimmon, peeled and chopped

3 oz snapper (prepared previously; almond meal coating; pan fried in 1 tsp coconut oil), break up into bite size pieces, discard bones as you find them

Add, cover and wilt:

1 oz white wine

1 C. kale, chopped fine

Serve with worcestershire sauce and non-fat Greek yogurt.

Rated a 4.45 on the Kale Scale.