- 1/4 Yellow onion, diced
- 1/2 Bunch collard greens
- 1 1/2 Tsp. extra virgin olive oil
- 1/2 Bunch collard greens, washed, stems, and cut into 1/2-inch strips
- 1/4 Cup coconut milk
- 1/8 Tsp. himalayan salt (optional)
Heat oil in large wok over medium-high heat. Add onion and saute 10 to 15 minutes, until golden brown and very soft. Add collard greens and stir well. Add coconut milk and stir. Saute another 10 minutes, or until greens are very tender. Add salt. Serves 1.
