Creamy Greens Recipe by Riley Wofford from Delish.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 small sweet onion (such as Vidalia), thinly sliced
• 3 cloves garlic, thinly sliced
• 1 Tbsp. umeboshi or white miso paste
• 3 to 31/2 lb. leafy greens (such as spinach, kale, and/or Swiss chard), tough stems removed, leaves washed, dried, coarsely chopped
• Kosher salt
• Freshly ground black pepper
• 3/4 cup canned reduced-fat coconut milk
• 1 Tbsp. (or more) nutritional yeast
• 1/8 tsp. cayenne pepper

Directions

1. In a large skillet over medium heat, heat oil. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir occasionally.
2. Add umeboshi paste, stirring until combined, about 1 minute.
3. Stir in greens; season with salt and black pepper. Cook until greens are just wilted, 3 to 4 minutes.
4. Add milk, nutritional yeast, and cayenne to a skillet and bring to a simmer. Cook until greens are tender and liquid is thickened slightly, about 8 minutes.
5. Season with salt and black pepper. Sprinkle with more nutritional yeast, if desired.
6. Preparing ahead: Greens can be made 2 days ahead. Let cool, then transfer to an airtight container and refrigerate.