Laurie's African Collards

Laurie 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 carbon footprint.

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 rice.

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