I found recipes on the WholeFoods website that I am in love with. This is one of them. I have kale in the fridge so I will use kale instead of collard greens or mustard greens, which are all next to impossible to find in my neck of the woods.
Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale for the collard greens, if you like.
- Salt to taste
- 2 bunches collard greens, kale or mustard greens (about 1 pound total), stemmed and roughly chopped
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 3/4 cup coconut milk
- 1 tablespoon lemon juice
- Black pepper to taste
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.