8 ounces collard greens
2 tbsp butter or coconut oil
1 large onion, chopped
2 pounds cauliflower cut into bite size pieces
4 garlic cloves, minced
1 (14.5 ounce) can full fat coconut milk
2 cups vegetable broth
2 tbsp curry powder
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
Sea salt to taste
1. Cut the ribs from the collards and discard, chop the leaves crosswise into 1-inch lengths and set aside.
2. In a large saucepan or small stockpot over medium-high heat, heat butter or oil and add the onions and cook, stirring occasionally till tender. Add the cauliflower and cook, stirring occasionally, until it begins to brown, about 4 minutes.
3. Add the garlic and cook and stir till fragrant, about 1 minute. Add the coconut milk, broth, curry, cinnamon and cayenne and bring to a boil. Add collards and let it come to a boil then reduce heat to a simmer and cover and let simmer till chard is tender, about 15 minutes. Sea salt to taste.