Coconut Collards

I grew up eating greens, and I've always loved collard greens, especially. So I'm always looking for new ways to enjoy them. If you haven't eaten them, and imagine they are like that slop of green that is too often dished out as spinach, you should give these a go!

Coconut Collards

3 carrots, chopped

One onion, diced

3 or more cloves of garlic, mined

1# of collard greens

One can of coconut milk

1 c. vegetable broth

2 t. granulated garlic

2 t. granulated onion

1/2 t. ginger

1/4 t. red pepper flakes

1 t. salt

Wash and chop the collards. In a Dutch oven saute the carrots, onion, and garlic in oil for 3-5 minutes. Add the spices and stir until well mixed. Add the greens and remaining ingredients. Cover and simmer on low for 15-20 minutes, stirring occasionally to ensure nothing sticks to the bottom. Serve. Enjoy!