2 bunches collard greens, kale or mustard greens (about 1 pound total), stemmed and roughly chopped or torn
2 tablespoons coconut oil
1 small yellow onion, thinly sliced
3/4 cup coconut milk
1 tablespoon lemon juice
1 tsp chili powder (or to taste)
Salt & Black pepper to taste
Heat oil in a large skillet over medium heat.
Add onions and cook until soft and translucent, about 5-7 minutes.
Add greens, and wilt. It may need to be added in batches.
Add coconut milk, lemon juice, and chili powder; stir well and simmer until tender, 5 to 7 minutes more.
Season with salt and pepper and serve.