1 medium onion
approximately 6 collard or kale leaves
1 zucchini squash
1-2 tbs coconut oil
1 tsp dried crushed basil
1/2 tsp fennel seeds
1/4-1/3 cup unsweetened shredded coconut
2 cloves garlic, minced
ground pepper or crushed red pepper, to taste
2-4 tbs pecorino romano, grated (optional)
2-4 tbs hemp seeds (optional)
2-4 tbs fresh chopped parsley (optional)
Wash collard greens and chop. Heat oil in stir fry pan on medium heat along with onion, zucchini and greens.
Stir. Add the basil and fennel and allow to cook until veggies are done to your liking, being sure to stir frequently. Keep lid on pan when not stirring so veggies will cook through steam, too. When veggies are almost how you'd like them add the tomato (chop prior to adding), coconut, garlic and pepper.
Stir and cook just about one minute longer. Finally, add the pecorino romano and stir (you do not need to add any salt as this cheese has plenty in it). Serve & enjoy the YUM-YUM! I eat this amount for one meal but it makes 2 generous servings of veggies.
Add fresh chopped parsley on top...
You can also add hemp seeds as a topping (or as cheese substitute)...