Recipe from Bon Appetit March 2016
2 TB Virgin Coconut Oil
4 Garlic Cloves, lightly crushed
1 small Spring Onion, bottom portion only, chopped
Green Tops from 1 Spring Onion, thinly sliced, divided (1/3 and 2/3)
1 Red Chile (such as Fresno), thinly sliced
1 1" piece ginger, peeled, thinly sliced, divided
Kosher Salt
1 bag of Stir Fry Mix, tougher ribs and stems removed
1/2 cup Unsweetened Coconut Milk, divided
Lime Wedges for serving
Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add onion, chile, ginger, and two thirds of the green onion tops. Season with salt, cook, stirring often, until softened, about 5 minutes. Add stir fry mix 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 the coconut milk and toss to coat. Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.