Finishing this dish with coconut milk retains its sweet flavor.
Ingredients
Serves 4
Step 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.
Step 2
Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.
Nutrition Per Serving
How would you rate Aromatic Wilted Greens With Coconut Milk?
Leave a Review
Reviews (3)
Back to TopI paired this with the Gochujang-Braised Chicken and Crispy Rice recipe in the same issue, and it was very nice. I am always looking for ways to incorporate more greens into my diet. The spice in the chicken dish was plenty so I left out the chili.
leebot
Portland, Oregon
2/3/2017
We thought this was really great. The coconut took the edge off of the greens. This is a nice "Asian"-style option for a side vegetable when we have Thai chicken or something similar.
Anonymous
Greenville, SC
6/1/2016
With all the flavorful ingredients, I was surprised how bland this tasted.
ffran
Vermont
5/2/2016
See Related Recipes and Cooking Tips
-
77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do. -
67 Healthy Thanksgiving Recipes that Are Actually Delicious
From appetizers to salads, turkey to dessert, we have an entire healthy Thanksgiving menu covered.
