• 1 tablespoon coconut oil
  • 1 onion, diced
  • 1-2 cloves garlic, minced (or more if you're like me!)
  • 1 tablespoon grated fresh ginger (or more!)
  • 1 pound, organic collard greens, stems removed and cut into ribbons
  • ¾ cup organic coconut milk (I like Native Forest Brand)
  • ½ cup vegetable broth, plus more if needed
  • ½ lime
  • 1-2 tablespoons of coconut aminos
  • salt and pepper to taste
  • dash of red chili flakes (optional)
  1. Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onions and sauté for 4-5 minutes, or until they are translucent and soft. Add the garlic and ginger and cook, stirring frequently for another minute.
  2. Add the collard greens to the pan and stir frequently for 1-2 minutes making sure to combine all the ingredients well, coating the greens in the coconut oil. If it helps to wilt the greens, you can opt to cover the skillet for a minute or two.
  3. Add in the coconut milk, vegetable broth, lime juice and 1 tablespoon of coconut aminos and mix well to combine.
  4. When the mixture begins to simmer, reduce heat to low and cook for 15 minutes or so, until greens are tender, to your desired consistency. If the liquid starts to dry up, add a splash or two of vegetable broth as needed.
  5. Season the finished dish with salt, pepper and an additional tablespoon of coconut amino if desired, and through in a dash of red chili flakes if using. Combine well and serve! Don't forget to spoon some of the liquid over any gluten-free grains you may be serving!
Recipe by Helping Bodies Heal at