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Ingredients

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

Description

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.

Wholefoods