Heat a skillet on medium heat and add the coconut oil.
While the skillet is heating, dice the onion. Add the diced onion to the skillet.
Cook onions for 2-3 minutes.
While onions are cooking, use a cheese grater to grate sweet potatoes. Be careful of your fingers! Once the nubs get too small, you can finish cutting them into small pieces with a knife. Then add to pan with onions.
Cook onions and sweet potatoes for 6-7 minutes, stirring occasionally. Then add pecans. The pecans will release some oil but if your mixture is sticking to the bottom of the pan, add a little more oil.
The onions and sweet potatoes will start to caramelize on the bottom. Once they have started to caramelize, continue to store occasionally and add greens.
Once greens are cooked down and sweet potatoes are fully cooked, remove from heat.
Sprinkle with BurgerFit smoked salts or your favorite salt.
Serve by itself, with our Southwest Dressing, with eggs, leftover meat such as pork chops, or with homemade sausage.