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Coconut-Braised Greens

Extremly healthy lunch
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch
Cuisine: American
Servings: 4 people


  • Stove Top


  • 1 1/2 LB Collard greens/Spinach/Kale
  • 6 to 8 scallions
  • 2 tbsp Coconut Oil
  • 1 1/2 cup Coconut Milk
  • 1/2 tsp Turmeric optional
  • 1 tbsp Sea Salt
  • Freshly ground black pepper to taste


  • Cut off wilted bits from the greens and discard and wash the remaining collards in cold ice water. Transfer to a strainer to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
  • In a large skillet, heat coconut oil over medium-high until rippling. Add the scallions and cook, stirring, until softened, about 1 minute. Add greens and cook, stirring, just until wilted, about 1 minute.
  • Add coconut milk and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens. Add the 1/2 tsp of turmeric (optional)
  • Season to taste with salt and pepper and serve immediately.