Spicy Sautéed Kale With Coconut Milk

• 1 pound kale (about 2 big bunches), tough stems and ribs removed
• 2 tablespoons coconut oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1-2 thai chiles, finely chopped (optional)
• 1/2 cup light coconut milk
• 1/4 teaspoon salt

1. Bring a large pot of water to a boil. Add the kale, and cook until bright green and just tender, about 2-3 minutes. Drain, rinse in cold water, squeeze dry, and give kale a good chop.
2. In a pan over medium heat, melt the coconut oil. Once hot, add the garlic, ginger, and chiles (if using) and cook until garlic begins to brown, about 1-2 minutes.
3. Add the chopped kale, and cook another 1-2 minutes. Stir in the coconut milk, and continue to cook, stirring occasionally, until coconut milk has thickened and soaked into the greens, about 2-3 minutes. Stir in the salt, adding additional salt to taste if needed. Serve immediately.

kale, coconut oil, garlic, ginger, thai chiles, light coconut milk, salt

Taken from food52.com/recipes/41268-spicy-sauteed-kale-with-coconut-milk (may not work)