Heat oil in a 9 inch skillet over medium heat, add onions and saute until they just begin to turn translucent, about five minutes.
Trim the bottom inch from the collards, then cut into thin strips by rolling 4-5 leaves into a tight bundle and cut crosswise into 1/4-1/2 inch strips (it’s not necessary to remove the stalk). Add greens to the onions, add the water and cover, reduce heat to low, and cook for 30-40 minutes. Add the coconut milk and turmeric, stir to combine, increase heat to medium, and cook for about 10 minutes or until the mixture has thickened.
from the NSM Nutrition Team recipe box
anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan