Coconut Creamed Greens

This simple recipe reminds me of my Mother's creamed spinach, only without all the artery-clogging cream and cheese. The light coconut milk gives it a very slightly sweet taste. This is excellent served on its own or over brown rice!

Ingredients

• Oil spray
  
• 1 small onion, chopped
  
• Water (as needed to prevent onion from sticking or burning)
  
• 1 clove garlic, minced or pressed
  
• 5 C (9 oz) fresh greens (use spinach, kale, chard, collard greens, or any combination of greens)
  
• 1 Tbs whole wheat flour
  
• 1 Tbs nutritional yeast
  
• 1 14 oz. can light coconut milk
  
• Salt to taste
  

Preparation

1. Spray a light coat of oil on a no-stick skillet and sauté the onion over medium heat until brown (add water to barely cover the bottom of the skillet as needed to prevent sticking or burning). 
   
2. Add minced garlic, and stir in with the onions. 
   
3. Add fresh greens and stir until wilted. 
   
4. Stir in flour and nutritional yeast. 
   
5. Add the coconut milk and stir until well blended. 
   
6. Bring to a boil and continue stirring until thickened. 
   
7. Add salt to taste.