Roasted Acorn Squash with Collard Greens and Kale

1 bunch of Kale, chopped 1 bunch of collard greens 3 cloves of garlic, minced 2 Tbs coconut oil 1 lemon, for juice 1 acorn squash 2 Tbs maple syrup 1 tsp cinnamon ¼ tsp nutmeg dash of salt and pepper Pomegranate seeds Preheat oven to 400′ Slice squash in half, spray with coconut sprayContinue reading “Roasted Acorn Squash with Collard Greens and Kale”