Aromatic Wilted Greens with Coconut Milk

chile coconut milk coconut oil collard greens garlic ginger kale green onion scallion shallot healthyish

Chris Morocco

4 Servings

Source

Ingredients

2 tablespoons virgin coconut oil

4 garlic cloves, lightly crushed

2 small shallots, chopped

1 red chile (such as Fresno), thinly sliced

1 1-inch piece ginger, peeled, thinly sliced into matchsticks

1 bunch scallions, thinly sliced, divided

Kosher salt

1 bunch small kale, ribs and stems removed, leaves torn

1 bunch small collard greens, ribs and stems removed, leaves sliced 1-inch thick

½ cup unsweetened coconut milk, divided

Lime wedges (for serving)

Method

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, 6–8 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.