Greek Greens

Servings: 4

Greens are great on their own sautéed in some olive or coconut oil, but for a more ethnic flair, this is a great variation

1 Tablespoon Coconut Oil

1⁄2 Red or Yellow Onion, Sliced into Rings

2 Pounds Spinach, Swiss Chard, Kale, or Collards, (Ribs Removed)

1⁄2 Teaspoon Grated Lemon Peel

1⁄4 Cup Black or Kalamata Olives, Pitted and Sliced. Juice of One Lemon

1⁄4 Teaspoon Sea Salt

1⁄4 Teaspoon Pepper

1⁄4 Cup Crumbled Feta Cheese

Heat the oil in a very large skillet that will fit all of the greens. Sautée the onion until softens. Add greens and sautée for 2-3 minutes. Add lemon juice, lemon peel, salt, pepper, and olives and cook for a few minutes more to combine. Add crumbled feta and stir. Serve immediately.

Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner