1-2 bunches of kale, red chard, rainbow chard, yellow chard or spinach
3-4 Tbsps. of butter or ghee
1 cup coconut milk
1-2 Tbsps of red curry paste, green curry paste or madras curry powder
1 tsp of lime juice(optional)
Remove center vein from kale, or chard as it is tough and bitter.
Melt butter or ghee over med-high heat. Place greens in pan and cover. Steaming greens for 3-4 minutes, until limp. Stir half way through to be sure all pieces are thoroughly cooked.
Pour 1 cup of coconut milk in pan and increase heat to high for 1-2 minutes until milk is bubbling. At this point add curry and stir until completely mixed. Reduce heat and simmer uncovered for 3 minutes.
Add teaspoon of lime juice stir and serve. (optional)