Ingredients
3 tablespoons coconut oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1/4 cup sliced shallot
2 1/2 cups cooked rice
1 minced Thai chile
1 1/2 cups chopped Blanched Greens (collards, kale, chard or spinach)
1 tablespoon fresh lime juice
1 teaspoon fish sauce
Cilantro
Lime wedges, for serving
Preparation
Heat coconut oil in a large skillet. Add garlic, ginger, and shallot; cook 1 minute. Add cooked rice, chile, and collards; heat through. Stir in lime juice and fish sauce. Top with cilantro; serve with lime wedges.
