is our organic farmer Siren, she walks the earth, sows her
seeds, gives them love and devotion, and with a little bit
of Mother Nature's help, grows some of the best organic produce
in West Michigan. She kindly bestowed this recipe upon us
and it's delicious. Thanks to Laurie, all of our veggies and
most of our fruit come to us in the summer with a very low
This recipe comes with a wee bit of kitchen ingenuity. The
ingredients are as follow: chopped onions, a bunch of collard
greens, sea salt, a regular size can of coconut milk, and
rice of your choosing (cooked--amount according to servings).
Peppers (bell to hot chilies) of your choice also (chicken
could be added too if you're the carnivore type.
Directions: Sauté the onions al dente with the chopped collards
and peppers (approx. 5 minutes). Salt liberally, then add
coconut milk and simmer, covered, 15-20 minutes. Serve over
RETURN TO RECIPE