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Blanch the greens. Bring a pot of salted water to boil. Place all the greens in, pressing gently beneath the water for 30 seconds. When time is up, drain, rinse with cold water, then use your hands to squeeze the water out of the greens as gently as possible. Allow the blanched greens to drain to the side for now.
Heat the ghee over medium-low heat. Stir in the onion & sauté for 3 minutes.
Add in the garlic, stir, & sauté for 2 additional minutes.
Stir in a pinch of sea salt, freshly cracked black pepper, lemon zest, & lemon juice. Simmer for 2 minutes.
Stir in the unsweetened coconut milk, making sure there are no lumps.
Using your hands, break apart the blanched spinach & add to the pan. Stir to evenly coat & allow everything to simmer together on low for 10 minutes. Taste & adjust seasoning as you like, turn the heat off, & set aside.