1 bunch greens, such as kale, collards, or chard, washed, stems removed, leaves chopped
3 tablespoons olive oil
½ onion, chopped
1/2 cup coconut milk
1 tablespoon lemon juice
Sea salt and pepper to taste
- Heat oil in a large skillet over medium heat. Add onion and sauté, stirring occasionally, until translucent and soft, about 3 minutes.
- Add greens and toss to coat with oil. Sauté over medium heat until leaves begin to turn brilliant green and wilt down.
- Mix together coconut milk and lemon juice Pour into pan and cover. Cook until leaves are tender, 5 to 8 minutes, adding 1 to 2 tablespoons of water if pan becomes dry.