1bunchcollard greens, stems removed & cut into ribbons**about 1/2 pound
Sea salt, to taste
⅓cup + 1 tbspcoconut milk
¼cupvegetable broth
1tbsptamari
½tbsplime juice, plus more wedges for serving
Instructions
Melt the coconut oil over medium-high heat in a large wok or cast iron skillet. Add the onion and cook, stirring often, for 3-4 minutes, or until softened. Add the garlic, ginger, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
Add the collard greens and cook, stirring frequently, for 2 minutes until just wilting. Season with sea salt, to taste.
Add the coconut milk, vegetable broth, tamari, and lime juice to the wok or cast iron skillet. Stir until evenly mixed and the collard greens are well coated.
Reduce the heat to low and cook for 15-20 minutes, or until the greens are totally tender. If the simmering liquid gets low, add a few splashes of vegetable broth as needed. Side Note: Feel free to simmer longer if you like your collards extra tender, but put a lid on it if you do, and keep an eye on the liquid in the skillet.
Season the greens with sea salt or extra tamari if needed. Serve with lime wedges. Enjoy.