Aromatic Wilted Greens With Coconut Milk

Name: Aromatic Wilted Greens With Coconut Milk
Yield: 4 servings
Ingredients: 1 2 tablespoons virgin coconut oil; 1 4 garlic cloves, lightly crushed; 1 2 small shallots, chopped; 1 1 red chile (such as Fresno), thinly sliced; 1 1 (1-inch) piece ginger, peeled, thinly sliced into matchsticks; 1 1 bunch scallions, thinly sliced, divided; 1 Kosher salt; 1 1 bunch small kale, ribs and stems removed, leaves torn; 1 1 bunch small collard greens, ribs and stems removed, leaves sliced 1-inch thick; 1 1/2 cup unsweetened coconut milk, divided; 1 Lime wedges (for serving)

From the kitchen of Carly

Garlic, ginger, and chile infuse coconut oil before collards and kale tumble in, wilting into something deeply savory. A splash of coconut milk brings richness without heaviness. Crisp-tender greens that taste like comfort, not obligation.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons virgin coconut oil
14 garlic cloves, lightly crushed
12 small shallots, chopped
11 red chile (such as Fresno), thinly sliced
11 (1-inch) piece ginger, peeled, thinly sliced into matchsticks
11 bunch scallions, thinly sliced, divided
1Kosher salt
11 bunch small kale, ribs and stems removed, leaves torn
11 bunch small collard greens, ribs and stems removed, leaves sliced 1-inch thick
11/2 cup unsweetened coconut milk, divided
1Lime wedges (for serving)

Instructions

Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chile, ginger, and two-thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp-tender, 6 to 8 minutes. Add half of coconut milk and toss to coat.
Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.