- 1 bunch of collard greens, rib removed and thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 cup full fat coconut milk
- 1 tsp coconut oil
- 2 dates, thinly sliced
- 1 tbs curry powder
In a large skillet, heat oil over medium heat. Add garlic, stirring gently until it becomes soft and aromatic. Don’t allow garlic to burn. Add milk, dates and curry. Stir well. Add greens. Stir until all ingredients are well combined. Reduce heat to low and cover. Let cook for 10-15 minutes, stirring occasionally.