Creamy Coconut Escarole and Lentils

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!