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)

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.
2. Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.