Curry Coconut Braised Collard Greens with Potatoes and Chickpeas

butterbeready.com

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3 tablespoons extra virgin olive oil

2 large russet potatoes, skin peeled and cut into 2-inch cubes

1 (15.5 ounce) canned garbanzo beans, rinsed

4 garlic cloves, finely minced

1 small white onion, chopped

½ pound Palmetto Gardens Collard Greens, roughly chopped

2 (14 ounce) cans full-fat coconut milk

3 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon kosher salt

fresh cracked black pepper

note: Optional for serving: 2 cups cooked white rice

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