4/5
(1 Votes)
Ingredients
- Salt to taste
- 1 lb kale, collard greens or mustard greens stemmed and rough chopped
- 2 T olive oil
- 1 small onion, thin sliced
- 3/4 C coconut milk
- 1 T lemon juice
- Black pepper to taste
Preparation
Step 1
Bring a large pot of salted water to a boil. Add greens and cook for 2 minutes; drain well and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, 5 to 7 minutes. Add reserved greens, coconut milk and lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.
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