Coconut Creamed Collards

1 tablespoon coconut oil

1 onion, diced

1 clove garlic, minced

1 tablespoon grated ginger

1 bunch collard greens, stems removed, cut into ribbons

1 can coconut milk plus one can full of water

1 tablespoon lime juice

1 to 2 tablespoons tamari, to taste

Salt, to taste

Dash red chili flakes, to taste

Melt the coconut oil over medium-high heat in a large skillet. Add the onion and sauté until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.

Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting.

Add the coconut milk, lime juice, and 1 tablespoon of tamari to the skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of water as you go along.

Season the greens to taste with extra tamari, if desired, as well as salt and red chili flakes. Serve.