Recipe from Bon Appetit March 2016

2 TB Virgin Coconut Oil

4 Garlic Cloves, lightly crushed

1 small Spring Onion, bottom portion only, chopped

Green Tops from 1 Spring Onion, thinly sliced, divided (1/3 and 2/3)

1 Red Chile (such as Fresno), thinly sliced

1 1" piece ginger, peeled, thinly sliced, divided

Kosher Salt

1 bag of Stir Fry Mix, tougher ribs and stems removed

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 onion, chile, ginger, and two thirds of the green onion tops.  Season with salt, cook, stirring often, until softened, about 5 minutes.  Add stir fry mix a handful at a time, letting them wilt slightly before adding more.  Cook, tossing occasionally, until greens are crisp-tender, 6-8 minutes.  Add half the coconut milk and toss to coat.  Transfer greens to a serving bowl and top with remaining coconut milk and scallions.  Serve with lime wedges.