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Aromatic Wilted Greens with Coconut Milk
4 servings
Steps
- 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.
Originally published at bonappetit.com. Reproduced for personal collection.
