Ingredients (Serves 4):

2 tsps Extra Virgin Olive Oil
5 stalks Green Onion (green tops only, minced)
2 tbsps Fresh Sage (minced)
3/4 cup Chicken Broth
2/3 cup Canned Coconut Milk
4 cups Collard Greens (coarsely chopped)
1/3 cup Parmigiano Reggiano (grated)
Sea Salt & Black Pepper

Directions:

1. Heat the oil in a large saucepan. Add the green onions and sage and cook until fragrant, about five minutes.

2. Add the broth and coconut milk and bring to a simmer.

3. Add the collard greens and cook for five to seven minutes or until they are softened. Add the parmesan cheese and season with salt and pepper to taste. Enjoy!