Coconut Rice with Kale & Edamame

Ingredients

• ¾ cup uncooked jasmine rice
• 1.25 cups light coconut milk*
• 1 tablespoon coconut oil
• a bit of crushed up minced lemongrass
• 2 cloves garlic, minced
• big handful of chopped kale or other wilty greens
• ½ cup shelled edamame (frozen works fine, thaw it before using)
• ¼ cup scallions
• 1-2 small thai red chiles or ¼ jalapeno, minced
• juice & zest from 1 lime
• 1 teaspoon sambal or sriracha
• 2 tablespoons sliced almonds, toasted
• 2 tablespoons coconut flakes, toasted
• big handful of cilantro
• salt

Instructions

1. Combine rice, coconut milk and a pinch of salt. Cook it, ideally in a rice cooker.
2. Toast your almonds & coconut flakes (separately) in a small skillet, or in the oven just until they begin to look browned. Set aside.
3. Once the rice is nearly done, start your veggies. In a large skillet over low heat, add oil, lemongrass, and garlic. Once it's fragrant, add the kale, edamame, scallions, chile peppers, a few good pinches of salt, and turn the heat up to medium.
4. Cook for just a few minutes until the kale starts to wilt down. Add lime juice & zest, sambal and turn the heat off.
5. Add the rice to the skillet and give it a good toss and toss in the cilantro. Taste and adjust.
6. Top with toasted almonds and toasted coconut flakes and serve.