Recommended by Caroline D., Flagstaff, AZ, who says, “We have been making this recipe off and on for years and like it a lot. I’m not that fond of coconut but still like this dish.”
Makes 1 serving.
- 1 1/2 tsp extra-virgin olive oil
- 1/4 medium onion, diced
- 1/2 bunch collard greens, stems removed, cut into 1/2-inch strips
- 1/4 cup coconut milk
- 1 dash Himalayan salt (to taste; optional)
Heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 8-10 minutes, or until golden brown and very soft. Add collard greens and coconut milk; cook, stirring frequently, for 10 minutes, or until greens are very tender. Add salt if desired.