Aromatic Wilted Greens With Coconut Milk
A fragrant Asian-inspired dish of tender kale and collard greens wilted with coconut milk, aromatics, and fresh herbs. The combination of garlic, ginger, chile, and coconut creates a beautiful balance of flavors.
Ingredients
- •2 tablespoons virgin coconut oil
- •4 cloves garlic
- •2 small shallots
- •1 whole red chile
- •1 piece ginger
- •1 bunch scallions
- •1 to taste Kosher salt
- •1 bunch kale
- •1 bunch collard greens
- •½ cup unsweetened coconut milk
- •1 to serve lime wedges
Cooking Instructions
- 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.
16 min
- 2.
Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.
2 min
