MGP eats: Coconut Tamari Greens

We eat quite a few greens, especially during the cooler months when gorgeous, local organic greens are found in abundance at the Austin Farmers' Market, Boggy Creek Farm, or in CSA boxes offered by small organic farms like Johnson Family Farm.  We gobble down collards (which I cook southern style), beet greens, chard, spinach (cooked with olive oil, lots of garlic and a squeeze of lemon), arugula, lettuces of all sorts, mache, escarole, sorrel and many varieties of kale.  

Lately, my family's favorite leafy dish is greens wilted in a melted drop of good quality coconut oil and garlic, then finished with a splash of tamari.  The only down side to this recipe is that the greens are so good, there are never leftovers.

Coconut Tamari Greens

2 bunches greens (spinach, beet, chard or kale), washed and chopped

2 cloves garlic, minced

1 tsp. coconut oil

1-2 tsp. tamari

Heat coconut oil on medium low heat.  (Coconut oil doesn't tolerate high heat.)  Toss in greens and garlic and stir until wilted.  Splash with tamari, stir and serve.