1 Tablespoon Coconut Oil
1/2 Red or Yellow Onion, Sliced in Rings
2 Pounds Spinach, Swish Chard, Kale, or Collards, (Ribs Removed)
1/2 Teaspoon Grated Lemon Peel
1/4 Cup Black or Kalamata Olives, Pitted & 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. Sautee the onion until softens. Add greens and sautee for 2-3 inutes. 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.
*Adapted from the book Maximized Living Nutrition Plans by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.