Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 6 servings
1 tablespoon olive oil
½ medium onion, chopped (about 1 cup)
3 cloves garlic, minced
1 ½ tablespoons Fire & Flavor Chicken Rub
1 (15-ounce can) light coconut milk
2 cups water
2 bunches collard greens (2 pounds), stems removed and torn
Juice of 1 lime
FIRST Heat oil over medium-high heat in a large stock pot. Sauté onion until beginning to brown, about 5 minutes. Add garlic and rub and stir until fragrant, about 30 seconds. Add coconut milk, water, and season with 1 teaspoon of salt.
LAST Place greens in pot and using tongs, stir until all become slightly wilted. Reduce heat to a low, simmer, cover, and cook for 15 minutes until done, stirring occasionally. Remove from heat, keep covered, and allow to sit for 5 minutes before serving. Squeeze with fresh lime juice and season with freshly ground black pepper to serve.