Greens with Coconut Milk
Bring the warmth of the Caribbean home with these ginger and coconut milk-infused wilted greens.
Ingredients
- 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
- 4 garlic cloves lightly crushed
- 2 small shallots chopped
- 2 tablespoons virgin coconut oil
- 1 red chile thinly sliced
- 1 piece ginger 1 inch peeled, thinly sliced into matchsticks
- 1 bunch scallions thinly sliced, divided
- Lime wedges for serving
- Kosher salt
Instructions
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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.
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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 the coconut milk and toss to coat.
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Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.
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Enjoy! 😀
