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 tablespoon Lime Juice
Salt, to taste
Pepper, to taste
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.