Ingredients
1 large bunch chard
1/3 (403 mL) can organic coconut milk (preferably Native Forest - it has no BPAs in the can liner)
1 Tbs coconut oil
juice from 1/2 lemon
sea salt (to taste, optional)
optional protein (shrimp, scallops, chicken, salmon)
Instructions
Melt coconut oil in a large sauté pan over medium heat.
Meanwhile, rinse and roughly chop chard (stalk included for more fiber).
Place the chard in the pan with coconut oil and cover. Cook for about 3-5 minutes, stirring occasionally.
Add coconut milk, lemon and sea salt (if desired). Stir in completely.
Cook for a few more minutes and serve hot.
Add an optional protein if desired.
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