1 cup water
1 cup leafy greens such as kale or collards

1 T canola or olive oil
2 spring onions, chopped,  including tops
1 clove garlic, diced

1/2 cup frozen corn kernels
2 tomatoes, peeled and diced or equivalent canned
1 clove garlic, diced
1 green chili, chopped
2 T sunflower seeds or chopped nuts

2/3 cup soy, rice, or oat milk
2 cups vegetable stock

Cook leafy greens in water; set aside.

In large skillet, saute spring onions and garlic in oil until softened.

Add vegetables, saute until softened, using some of vegetable stock if needed, rather than adding more oil.

Place all mashed avocado and 1/2 vegetable mixture in blender. Process until smooth.

Transfer to skillet, add milk, veggie stock, cooked greens, then heat through.

Peel and dice remaining avocado; use for garnish.

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