Collards with Pumpkin and Spices

Yield: 2 servings

2 tbsp coconut oil

1 small red onion, thinly sliced

3 cloves garlic, thinly sliced

1/2 tsp turmeric

1/4 tsp ground ginger

1 large cinnamon stick, broken in half

1/2 cup pumpkin purée

1/4 cup coconut cream

124 cup water

1 large bunch collard greens, rolled and thinly shredded

lemon or lime wedges

1. In a medium, deep pan, melt the coconut oil over medium heat. Add the sliced onion and cook for 5 minutes.

2. Add the garlic and cook for another 2 to 3 minutes until lightly colored.

3. Add the spices and the cinnamon stick halves and stir for 1 minute.

4. Add the pumpkin purée, coconut cream, and water and mix well. Allow the mixture to simmer briskly for 3 minutes until it starts to thicken.

5. Add the collards and cook for a further 5 minutes or until wilted and tender.

6. Transfer to a serving bowl and squeeze the lemon or lime wedges over the top.

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