Cauliflower, Kale, and Collard Greens in Coconut Milk
1 Pound Dinosaur Kale, stemmed and chopped
1 Bunch Collard Greens, stemmed and chopped
1 Head Cauliflower, chopped
2 Cups Cooked Lima Beans
2 Cups Coconut Milk
2 Cups Veggie Stock
1/2 Teaspoon Nutmeg
Salt and Pepper to taste
Toasted Coconut for garnish
1. In a large pot add the stock and coconut milk and bring to a boil. Add all ingredients except coconut. Reduce heat and simmer until the cauliflower is soft.
2. Pour into serving bowls and garnish with the toasted coconut.
Soundtrack Kill the Noise - Alt Classic