Braised Leafy Greens: Two Ways

Collard Greens With Coconut Milk (option 1)

• 2 bunches collard greens, washed, de-stemmed and chopped into ribbons.
• 1 white or yellow onion, diced small
• 2 cloves garlic, minced or grated on a microplane
• 2 cups full-fat coconut milk (approx. 1 can)
• Juice of ½ lemon
• ½ tsp red chili flakes
• salt and pepper to taste
• coconut oil

Kale With Bone Broth (option 2)

• 2 bunches curly kale, washed and roughly chopped with stems
• 1 white or yellow onion, diced small
• 2 cloves garlic, minced or grated on a microplane
• 2 cups bone broth
• juice of ½ lemon
• ½ tsp red chili flakes
• salt and pepper to taste
• coconut oil