Pregnant mothers are always looking for new ways to get more calcium in their diet. Here is an easy recipe for getting more calcium, even for those who are diary-free.
Braised Collard Greens in Coconut Milk
Preparation time: approximately 20 minutes
1 TBS olive oil
1 bunch fresh collard greens
1/2 small yellow onion, thinly sliced
1/2 cup coconut milk (full fat, from a can)
1/2 TBS fresh squeezed lemon juice
Salt & fresh ground black pepper, to taste
Bring a large pot of water to boil.
In the meantime, wash the leaves of the collards and tear into small pieces away from the stem. Dispose of stems.
Add a few dashes of salt to boiling water, then add the torn collard greens. Boil for 2 minutes. Drain well. Set aside.
Heat olive oil in a large skillet over medium heat. Add sliced onions. Gently salt and cook about 5 minutes until soft and translucent, stirring often.
Add the well-drained collard greens. Cook about 2 minutes more, stirring the entire time.
Add 1/2 cup canned coconut milk and 1/2 TBS lemon juice. Stir well and gently simmer for 5 minutes or until tender.
Season with salt and pepper to your liking. Serve hot or cold.