What is the definitive guide to Carolyn Scott's Spicy Thai Coconut Sauteed Greens?

Hi there! My definitive guide to Spicy Thai Coconut Sauteed Greens comes down to four parts: ingredients, technique, customizations, and how to serve.

• Aromatics matter: really bloom the garlic, ginger, red pepper flakes, scallions, and shallot in coconut oil until soft and super fragrant (3–5 minutes).
• Cook greens in batches so they wilt evenly; about 2 minutes per batch.
• Finish with unsweetened coconut milk, coconut aminos/tamari/soy sauce, then lime juice at the end so it tastes bright, not flat.
• Use any mix of greens: rainbow chard, spinach, collards, kale, or whatever you love (or need to use up).

I love serving this over quinoa or rice, with extra lime and maybe toasted cashews on top.

Would you like a version tailored for mild heat, oil-free, or higher protein?