Recipe: <!-- -->Coconut Milk Braised Greens<!-- -->
Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale or mustard greens for the collards, if you like.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1/4 teaspoon kosher salt
- 2 bunches collard greens (about 1 pound total)
- 2 tablespoons coconut oil
- 1 medium yellow onion, thinly sliced
- 3/4 cup coconut milk
- 1 tablespoon lime juice
- 1/8 teaspoon crushed red pepper
- 1 clove garlic, minced
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