This one is from wholefoodsmarket.com
Salt to taste
2 lb. bunches collard greens, kale or mustard greens, stemmed and roughly chopped
2 T. olive oil
1 small yellow onion, thinly sliced
3/4 C coconut milk
1 T lemon juice
Black pepper to taste
Bring a large pot of salted water to boil. Add greens and cook for 2 minutes, drain well and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, 5-7 minutes.
Add reserved greens, coconut milk and lemon juice, sitr well and simmer until tender, 5-7 minutes more. Season with salt and pepper and serve.