About the Recipe
This warming greens dish supports detoxification and digestion.
Ingredients
2 tbsp coconut oil
4 garlic cloves, lightly crushed
2 small shallots, chopped
1” piece ginger, peeled, thinly sliced into matchsticks
1 bunch scallions, thinly sliced, divided
sea salt, to taste
1 bunch kale, ribs, and stems removed, leaves torn
1 bunch spinach, leaves sliced 1” thick
½ cup unsweetened coconut milk, divided
Lime wedges (for serving)
Preparation
Step 1: Heat the coconut oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until golden and fragrant, about 3 minutes.
Step 2: Add the shallots, ginger, and two-thirds of the scallions. Season lightly with sea salt and cook, stirring often, until softened, about 5 minutes.
Step 3: Add the kale and spinach a handful at a time, allowing each addition to wilt slightly before adding more.
Step 4: Continue cooking, tossing occasionally, until the greens are crisp-tender, about 6–8 minutes.
Step 5: Pour in half of the coconut milk and gently toss to coat the greens evenly.
Step 6: Transfer the greens to a serving bowl. Drizzle with the remaining coconut milk, top with the reserved scallions, and serve with lime wedges on the side.
Substitutions
• Use Swiss chard or collards instead of kale
• Add mushrooms for additional depth
Dietary Notes
Paleo, Gluten-free, Dairy-free