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.
Serves 2. Try it along side rice and beans, or your favorite protein.
Inspired by the Ultimate Reset Nutrition Guide