Creamy Coconut Escarole and Lentils

My favorite recipes are the ones that aren’t the *most* photogenic. The uglier, the tastier. It’s science 🙂

4 cloves diced garlic
1 bag of escarole
1 can of rinsed and drained lentils
1 can full fat coconut milk
2 diced tomatoes (1 cm pieces)
olive oil
sea salt
garlic powder

sauté the garlic in a generous amount of olive oil and sea salt until soft. then toss in the tomatoes and give a quick stir for another minute. add the bag of escarole in increments (a handful at a time) and stir around, letting it cook down. once reduced pour in the coconut milk and add salt and garlic powder. raise heat to high. once it’s boiling reduce to a simmer and stir every 5 minutes for about a half hour. add the lentils at the end and cook for 3-5 minutes before serving!