Aromatic Wilted Greens With Coconut Milk
['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)']
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.
Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.
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