Coconutty kale that somehow tastes meaty
用料
| virgin coconut oil | 2 tbsp. |
| garlic cloves, lightly crushed | 4 |
| small shallots, chopped | 2 |
| red chile (such as Fresno), thinly sliced | 1 |
| 1-inch piece ginger, peeled, thinly sliced into | 1 |
| scallions, thinly sliced, divided | 1 bunch |
| Kosher salt | |
| small kale, ribs and stems removed | 1 bunch |
| small collard greens, ribs and stems removed | 1 bunch |
| unsweetened coconut milk, divided | ½ cup |
| Lime wedges | |
| toasted coconut chips |
Coconutty kale that somehow tastes meaty的做法
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 and coconut chips.
