Coconut-Ginger Collard Greens

1 tablespoon coconut oil

1 onion, diced

1 tablespoon minced fresh ginger

1 large bunch collard greens, destemmed and leaves thinly sliced

¾ cup full-fat unsweetened coconut milk

1 ½ cups cooked chickpeas / 1 can (15 ounces) chickpeas, rinsed and drained

Salt and freshly ground pepper, to taste

Finely grated zest and juice of 1 lime, plus wedges for serving

Fresh cilantro, toasted coconut flakes, and steamed rice, for serving

Melt coconut oil in a large cast-iron skillet over medium-high heat. Add onion and cook for 3–5 minutes, until beginning to soften. Add the ginger and cook, stirring, until fragrant, about 1 minute. Stir in greens and cook until just wilted, 1–2 minutes.

Add coconut milk, ¾ cup water, and chickpeas. Cook, stirring occasionally, until liquid is slightly reduced, 5–8 minutes. Stir in lime zest and juice. Serve over steamed rice, sprinkled with cilantro and toasted coconut flakes.