Name: Sautéed Kale and Collard Greens With Coconut Milk
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)

Aromatic Wilted Greens With Coconut Milk

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 notes

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