I love sautéeing greens in coconut oil; they caramelize a bit more than they would with just olive oil. Greens shrink a lot, so don’t be alarmed by the pre-cooking volume; but don’t throw away the stalks in this case; slice ‘em up and saute them with the onions for extra crunch. I add pine nuts and raisins at the end, but you could swap in any nuts and dried fruit you like…walnuts and dried cranberries, pecans and chopped dried apricots…you get the picture.
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