The richly flavored coconut sauce pairs well with chewy, bitter greens.
1 bunch kale (about 6 ounces)
1 bunch collard greens (about 6 ounces)
3/4 cups coconut milk
2 teaspoons dried basil
1 teaspoon turmeric
1/2 teaspoon chili powder
Peel onions and slice vertically into thin crescents. Peel carrots if not organic, and slice into thin circles.
Remove stems from greens. Chop leaves into small pieces.
In a small bowl mix together coconut milk, basil, turmeric and chili.
In a large stock pot, dry sauté the onions and carrots over medium heat until soft. If vegetables start to stick add about 1/4 cup of water to deglaze the bottom of the pan. Stir frequently.
Add in greens, stirring occasionally until they shrink down, wilt and soften.
Stir in coconut milk mixture and cook for about a minute. If veggies are too dry, add in 1/4 cup of water. Stir for another minute.
Serve immediately with a whole grain like millet or quinoa.