Curried Kale with Sautéed Vegetables

1 bunch green kale, roughly chopped

2-3 mini onions sliced

2 cups summer squash (zucchini), diced

1 cup broccoli cut into small florets

½ cup fennel bulb sliced thin across the grain 

1 can coconut milk (plus one can of water)

2 teaspoons curry powder

2 Tbsp coconut oil

Salt and pepper to taste

Serve over jasmine or basmati rice

Bring coconut milk plus can of water to a simmer in a pan and then add chopped kale and reduce by half over medium heat.

While the kale is stewing, heat a sauté pan over medium high heat then add coconut oil. Once the oil has liquefied, add the vegetables and sauté until lightly browned. (Stir Frequently) 

Add curry powder to the sautéed vegetable mix while stirring to ensure an even coating. Then turn to low and add the stewed kale with coconut milk to the sauté pan and let simmer for 5 minutes.

Salt and pepper to taste

Serve with rice.

As an option, you could add ground pork to the vegetable medley. Brown ½ pound of ground pork in the coconut oil first, then remove while cooking vegetables, and replace it just before adding the coconut stewed kale back to the sauté pan.