1 large bunch hardy greens, such as kale or collards, washed, stem removed, leaves chopped
3 tablespoons olive oil
1/3 cup onion, coarsely chopped
1 13.66 oz. can coconut milk
1 tablespoon fresh lemon juice
Sea salt and pepper to taste
- Heat oil in a large skillet over medium heat. Add onion and sauté, stirring occasionally, until soft and starting to brown, about 5 minutes.
- Add greens and toss to coat with oil. Season with salt and pepper. Sauté over medium heat until leaves begin to turn brilliant green and wilt down.
- Add the coconut milk and lemon juice and stir to coat. Cover and cook until leaves are tender, about 10 minutes, adding 1 to 2 tablespoons of water if pan becomes dry.