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<p>Use Lacinato (aka “dinosaur”) kale if you can’t find collard greens. It will cook faster but the end result is about the same. A standard 13 ounce can of coconut milk is about 1 3/4 cups. Smaller cartons holding 8.5 ounces can be found. If you buy a can, use the remaining coconut milk in a smoothie!</p><p><br></p><p><strong>Ingredients</strong></p><ul><li>1 bunch collard greens (about 10 ounces/ 300 g)</li><li>1 tablespoon coconut oil</li><li>1 small onion finely diced (about 3/4 cup)</li><li>2 large cloves garlic, minced (about a tablespoon)</li><li>1" length of ginger root, peeled and sliced thinly into rounds&nbsp;</li><li>1 jalapeño, sliced thinly</li><li>1 teaspoon ground turmeric</li><li>2 medium red or yellow potatoes, cut into 1/2” cubes (10 ounces/ 300 g)&nbsp;</li><li>1 cup coconut milk</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon brown sugar</li><li>1 cup cooked, drained chickpeas</li></ul><p><br></p><p><strong>Instructions</strong></p><ol><li>Cut off the bottom stems from the collards and discard (or feed them to your dog. Banjo loves chewing on collard and kale stems, that weirdo). Chop the leaves into about 2 inch by 1 inch pieces. Rinse and set aside.</li><li>Heat the coconut oil in a large pot or wok over medium-high heat and add onion, garlic, ginger, jalapeño and stir fry for about a minute until the onion starts to brown a little.</li><li>Add the turmeric and the collard greens and potatoes and stir until the greens are wilted.</li><li>Add the coconut milk and water, salt and sugar.</li><li>Cover tightly and simmer over low heat 30-40 minutes (20 minutes for kale). Check it occasionally to stir and add a bit more water if it begins to dry out before the collards are very tender and no longer bright green. It's okay if the coconut begins to darken and caramelize, but don't let it burn.</li><li>Add chickpeas and heat through.</li><li>When the dish is finished, the greens will be soft and deep forest green with the thick coconut sauce coating every bit.</li></ol><p><br></p><p>Serves 2.</p>