2 bunches collard greens, kale or mustard greens (about 1 pound total), stemmed and roughly chopped
2 tablespoons extra-virgin olive oil
1 small yellow onion, thinly sliced
3/4 cup coconut milk
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
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 salt, pepper, 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.
Per Serving:210 calories (1140 from fat), 16g total fat, 8g saturated fat, 200mg sodium, 14g carbohydrates, (7 g dietary fiber, 2g sugar), 5g protein.
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.