Ingredients:

• 3 T. olive oil
• 1 medium onion, minced (about 1 cup)
• 5 medium garlic cloves, minced or pressed (about 5 teaspoons)
• 2 teaspoons grated fresh ginger
• 1 teaspoon curry powder
• 2 pounds kale or collard green, ribs removed, leaves chopped into 3-inch pieces
• 1 cup chicken broth
• 1 cup coconut milk
• Salt
• 1 T lime juice
• Garnish: ¹⁄₃ cup toasted cashews

Steps:

1. Heat 2 tablespoons oil in large pot over medium heat until shimmering.  Add onion and cook, stirring frequently, until softened and beginning to brown, 4-5 minutes.  Add garlic, fresh ginger and curry powder; cook until garlic is fragrant, about 1 minute.  Add half of greens and stir until beginning to wilt, about 1 minute.  Add remaining greens, broth, coconut water and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low.  Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.
2. Remove lid and increase heat to medium-high.  Cook, stirring occasionally, until most of liquid has evaporated, 8 to 12 minutes.  Remove pot from heat; stir in 2 teaspoons lime juice and remaining tablespoon olive oil. 
3. Season with salt, pepper, and remaining teaspoon lime juice.