Coconut-Braised Collard Greens

Serves 4

• 2 bunches collard greens
• 1 tbls butter
• 1 tbls coconut oil
• 1 bunch scallions, thinly sliced
• 1 1/2 cup unsweetened coconut milk
• 1 tbls soy sauce
• salt

Wash the collards in plenty of water. Separate the collard leaves from the stems, thinly slice the stems and coarsly chop the leaves to 2-3" pieces. In a large skillet, heat butter and oil over medium high, add the scallions and cook until softened, about 1 minute. Add the collards and stems, stir and cook them to wilt, about 2 minutes. Add the coconut milk, soy sauce and salt to taste and bring to a simmer. Turn the heat down a bit to maintain a simmer and cook uncovered, stirring frequently until the collards are cooked to your taste, 10-15 minutes. If the milk is reducing too much, add 1/2 to 1 cup of water. Taste and adjust seasonings as necessary.