Braised Kale or Collard Greens

This is the best way I know to cook kale—it results in a very moist, almost-sauced kale—creamy and satisfying. I believe the key is blanching the kale, or any braising green such as collards, first. This begins their cooking, sets their color, and reduces the bitterness of the greens. The coconut oil makes it rich and creamy. And here I hold back on the pepper—green vegetables require less of it, I find. Finish it with some bright lemon juice and colorful pomegranate seeds. It’s a fabulous