Coconut Milk Braised Greens

1 large bunch hardy greens, such as kale or collards, washed, stem removed, leaves chopped
3 tablespoons olive oil
1/3 cup onion, coarsely chopped
1 13.66 oz. can coconut milk
1 tablespoon fresh lemon juice
Sea salt and pepper to taste

1. Heat oil in a large skillet over medium heat.  Add onion and sauté, stirring occasionally, until soft and starting to brown, about 5 minutes. 
2. Add greens and toss to coat with oil. Season with salt and pepper. Sauté over medium heat until leaves begin to turn brilliant green and wilt down.
3. Add the coconut milk and lemon juice and stir to coat. Cover and cook until leaves are tender, about 10 minutes, adding 1 to 2 tablespoons of water if pan becomes dry.