1 bunch kale (or other sturdy leafy greens)
2 teaspoons Ras el Hanout
2 cloves fresh garlic, crushed
pinch salt
1 teaspoon coconut oil
1/2 cup coconut milk
Wash the greens and remove the stems with the tip of a sharp knife. Roughly chop or tear the leaves. Unlike salad greens, you want to let a little water cling to tough braising greens. The water droplets turn to steam in the pan and tenderize the leaves.
Heat a large skillet over medium high heat, then toss in about half the greens. Stir them with a wooden spoon until they begin to wilt, then add the rest of the greens. Stir then cover with a lid.
In a small bowl, mix the Ras el Hanout, garlic, and salt with a fork.
When the leaves are dark green and beginning to wilt, remove the lid and let any remaining water evaporate. When the pan is mostly dry, pus the leaves to the side and add the coconut oil. Let the oil heat, then pour the spices directly into the pool of oil to release their fragrance (and flavor), about 20 seconds.
Pour the coconut milk into the pan, stirring to combine the greens, seasonings, and milk. (Be careful that the spices spread out and don't stay in one clump). Saute until the sauce begins to thicken and your nose is delighted by the aroma.