What I love about this recipe is how many nutrients and vegetables you can pack into one side dish. Power greens such as spinach, kale, and chard are loaded with vitamin A, vitamin C and are even a good source of iron and calcium. Garlic and onions are also a good source of vitamin C as well a variety of other nutrients. Get cooking and boost your immune system naturally.
- 1 large sweet onion, chopped
- 4 cloves of garlic, chopped
- 5.4 ounces can of unsweetened coconut cream
- 8 ounces Power Greens (baby spinach, baby kale, and 50/50 blends make great alternatives).
- Salt and pepper to taste
**Aim for organic ingredients whenever possible.**
In a medium sauce pan or dutch oven, sauté garlic and onion. Use a little bit of water instead of oil if needed.
Reduce heat to medium low. Slowly begin to add power greens to pan and cover. The greens will take up a lot of volume in the beginning but cook down to what almost seems like nothing in comparison. Continue to add remaining power greens as you can fit them in. This should take around 5 minutes. Stir about every minute.
Add coconut cream and stir until fully blended.
Add salt and pepper to taste. Reduce heat and simmer uncovered until desired consistency. Serve warm.