Coconut Milk-Braised Greens
4

Serves 2 to 4

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.

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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
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    Method: 

    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.

    Nutritional Info: 
    Per Serving:280 calories (190 from fat), 21g total fat, 10g saturated fat, 0mg cholesterol, 450mg sodium, 19g carbohydrate (10g dietary fiber, 3g sugar), 7g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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