Bring the warmth of the Caribbean home with these ginger and coconut milk-infused wilted greens.
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 the coconut milk and toss to coat.