Ingredients:

2 cups Greens (Spinach, Arugula, or Kale all work)

1 tablespoon Coconut Oil

1 clove garlic, roughly chopped

1 tablespoon Shallots, roughly chopped

1 Jalapeno, roughly chopped

4 cups Warm Broth

1 Avocado

1 tablespoon Lime Juice

Salt, to taste

Pepper, to taste

Directions:

In a skillet, heat 1 tablespoon coconut oil over medium heat.  Add the shallots and jalapeño to the skillet, sauté for 3-4 minutes until softened.  Add garlic and greens.  Season with salt and pepper. Sauté for 3-4 minutes until greens are wilted down but still a nice green color. Transfer all items from the skillet to a blender. Add warm broth, avocado, and lime juice to the blender.  Blend until completely smooth. Season with salt and pepper if necessary.

 

Photographed by Alli Shepherd.