Coconut-Curry Collard Greens with Sweet Potato

Stop wrinkling your nose... it's good!!! Coconut milk, curry, and lemon juice are part of the reason this lively side dish is so tasty and healthy! 

Ingredients:

- 1/2 of a 15 oz. can of coconut milk (*See note)
- 2 Tbs water
- 1 tsp. yellow curry powder
- 1/2 tsp. salt
- 1/4 tsp. ground turmeric
- 8 cups chopped collard greens
- 1/2 Tbs lemon juice
- 2 cups cooked sweet potato, cubed

In a large sauce pan, heat coconut milk, water, curry, salt, and turmeric over medium-high heat to boiling. Add collard greens, and reduce heat to a lively simmer. Cover and cook about 10 minutes, stirring occasionally, until collards are tender. Stir in lemon juice and cooked sweet potatoes. Cook until heated through. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

*What do I do with the leftover coconut milk from the 15 oz. can? Well let me tell ya! You pour it into a small bowl or mason jar, add 1/2 cup chia seeds and 2 tablespoons of pure raw honey. Stir and cover. Put in fridge and enjoy a healthy chia seed pudding with fresh fruit for breakfast or a midday snack. It's incredible and very healthy. (Yes, coconut milk has fat, but it's good fat so no worries!) :) 

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