Coconut Greens


  • 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


Bone Broth.jpg
  1. Heat oil in a large skillet over medium heat.

  2. Add onions and cook until soft and translucent, about 5-7 minutes.

  3. Add greens, and wilt.  It may need to be added in batches.

  4. Add coconut milk, lemon juice, and chili powder; stir well and simmer until tender, 5 to 7 minutes more.

  5. Season with salt and pepper and serve.