- 1 to 2 tbsp olive oil (*water sauté to make these oil-free)
- 1 small onion (You will only use ½)
- 2 cloves garlic, minced
- 1 large bunch fresh greens like collards, kale, and/or spinach
- 1/2 cup coconut milk
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tsp tapioca or cornstarch, optional
- Wash hands with soap and water.
- Scrub the onion and garlic with a clean vegetable brush underrunning water. Chop half the onion to use in the next step. Mince the garlic.
- Thoroughly rinse the greens underrunning tap water and dry in a salad spinner or with clean paper towels. Remove the stems, and tear the leaves into small pieces. You should have 6 to 7 cups of prepared greens when you’re finished.
- Heat a soup pot over medium heat and add the oil if you are using it. Add the onion and sauté for about 5minutes or until translucent. Add the garlic and sauté a minute or two more.
- Add the greens about 2 cups at a time as they cook down. Once they have all been added and wilted, stir in the coconut milk, nutmeg, salt and pepper, and cook for 3 to4 minutes more, until it’s piping hot and steaming.
- If you’d like to thicken the sauce, spoon out a tablespoon of liquid from the greens with a clean spoon and in a small cup, mix in the starch of your choice. Add the mixture back to the greens and cook until thickened.
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org