Coconut Collards

Collard greens are one of those weird things...ya know, the kind of greens that you just don;t know what to do with.  Turns out they are more versatile than I thought, and this dish is to die for.

What You'll Need:

1 large bunch collard greens (any type of greens would honestly work here--think kale, spinach...)

1/2 can FULL FAT coconut milk

Himalayan salt, to taste

Rinse greens.  Tear leaves from rough stem, discarding stem as you go.  

Combine all 3 ingredients in a large frying pan.  Cook on medium heat, stirring often.  Cook for about 4 minutes, or until greens are braised to desired goodness.

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Serves 2.  Try it along side rice and beans, or your favorite protein.  

Inspired by the Ultimate Reset Nutrition Guide