Coconut-Braised Kale (Adapted From NYT Cooking)

Ingredients:

• 1 large bunch kale (1½ to 2 pounds)
• 1 tablespoon unsalted butter
• 1 tablespoon coconut oil
• 1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
• 1½ cups unsweetened coconut milk
• 1 tablespoon soy sauce
• Kosher salt and freshly ground black pepper

Cut off and discard any dry or wilted bits from the kale and wash the remaining greens in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.

In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add kale and cook, stirring, just until wilted, about 1 minute.

Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until kale is cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens. Season to taste with salt and pepper and serve immediately.