Braised Leafy Greens: Two Ways

Servings: 3 – 4
Prep Time: 5 minutes
Cooking Time: 10 minutes
Equipment needed: large sauté pan

Collard Greens With Coconut Milk (option 1)

2 bunches collard greens, washed, de-stemmed and chopped into ribbons.
1 white or yellow onion, diced small
2 cloves garlic, minced or grated on a microplane
2 cups full-fat coconut milk (approx. 1 can)
Juice of ½ lemon
½ tsp red chili flakes
salt and pepper to taste
coconut oil

Kale With Bone Broth (option 2)

2 bunches curly kale, washed and roughly chopped with stems
1 white or yellow onion, diced small
2 cloves garlic, minced or grated on a microplane
2 cups bone broth
juice of ½ lemon
½ tsp red chili flakes
salt and pepper to taste
coconut oil

Heat large sauté pan over medium heat. Once warm, add a small amount of coconut oil to coat the pan. Let the oil heat for 1 minute.
Once the oil is warm, add the diced onions. Sauté for 3-4 minutes or until
translucent and soft.
Add garlic and sauté 30 seconds until fragrant.
Add greens and sauté 2-3 minutes until bright green color and wilted.
Pour liquid (bone broth or coconut milk over). Use tongs to sauté for 5 minutes or until the liquid has reduced by ½ and greens are very tender.
Turn off heat and add lemon juice, chili flakes and salt and pepper to taste.

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