1/4 cup coconut oil
1 medium yellow onion, chopped
4 large garlic cloves, minced
2 small Serrano chile peppers, seeded and minced
2 tablespoons minced fresh ginger
2 bunches collard greens (about 2 pounds), stemmed and chopped small
1 tablespoon curry powder
1 cup coconut milk
1 1/2 cups cooked chickpeas
1. Heat coconut oil in a large, heavy saucepan. Add the onion and cook over medium heat for 5 minutes, until softened.
2. Stir in garlic, peppers and ginger and cook for 5 minutes, stirring frequently to prevent garlic from browning. Stir in curry powder and cook for one minute, stirring.
3. Add collards to pan in three or four batches, letting each batch wilt before adding more. Add coconut milk. Cover and simmer, stirring occasionally, until collards are tender, about 10 minutes.
4. Stir in chickpeas and cook for 5 minutes longer to allow flavors to blend. Season to taste with salt and pepper and serve hot.
Makes 4 servings