Salt to taste
2 bunches collard greens, kale or mustard greens (about 1 pound total), stemmed and roughly chopped
2 tablespoons Banaban Virgin Coconut oil
1 small yellow onion, thinly sliced
3/4 cup Banaban Organic Coconut Milk
1 tablespoon lemon juice
Black pepper to taste
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.
Per serving (about 13oz/356g-wt.): 280 calories (190 from fat), 21g total fat, 10g saturated fat, 0mg cholesterol, 450mg sodium, 19g total carbohydrate (10g dietary fiber, 3g sugar), 7g protein