Collards Greens Over Coconut Rice

Flavorful and dynamic, collard greens are not only in high-fiber, preventing constipation and promoting regularity, they contain choline a nutrient that helps with sleep, muscle movement, learning and memory. This recipe is for high-powered greens, combing the essential nutrients of collards with the healing benefits of garlic, ginger, fenugreek and dill seed.

INGREDIENTS

Collard Greens

• 10 ounces collard greens, washed
• 2 cloves garlic, peeled & minced
• 2 inches fresh ginger, shredded
• 1/2 medium yellow onion, thinly sliced
• 2 tablespoons coconut oil
• 1 teaspoon Meru’s Milk Lactation Tea
• 1/4 teaspoon turmeric
• 1/2 teaspoon coriander powder

Coconut Rice

• 2 cups jasmine rice
• 1 1/2 cups water
• 1 cup canned unsweetened coconut milk
• 1/2  teaspoon sea salt

INSTRUCTIONS

1. In a medium pot, rinse the jasmine rice several times until the water runs clear.
2. Drain any excess water. Add the coconut milk, water and salt.
3. Bring to a boil over high heat, then turn to low, cover and cook for ~20 minutes.
4. Uncover and continue to cook for another 5 minutes.
5. Take off the heat and set aside.

1. Remove the bottom inch of the collard greens then wash thoroughly. 
2. Separate the leaves from the tough stems and ribs. 
3. Coarsely chop the leaves and slice the stems into thin slices.
4. Heat oil in a large sauce pan over medium. Once hot, add the Meru’s Milk mix and stir to coat with oil. Once the seeds begin to brown, add the garlic, ginger and onions, cooking until onions are soft and translucent.
5. Add the collard greens, turmeric, coriander, salt and sauté until bright green, ~ 4-5 minutes.