Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
Finishing this dish with coconut milk retains its sweet flavor.
Recipe information
Yield
Serves 4
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
1/2 cup unsweetened coconut milk, divided
Lime wedges (for serving)
Preparation
Step 1
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.
Step 2
Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.
Nutrition Per Serving
Calories (kcal) 200 Fat (g) 14 Saturated Fat (g) 12 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 6 Total Sugars (g) 4 Protein (g) 7 Sodium (mg) 45
Recipe notes
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