Sweet and Spicy Kale Edamame Bowl

Serves 1

The goods:

1 cup wild rice

1 1/2 cups water

1 cup coconut milk

coconut oil

1 clove garlic

big handful chopped kale 

1/2 cup frozen edamame 

1 scallion chopped

1/4 cup chopped red pepper 

juice from 1/2 lime

1/2 tsp sriracha 

sprinkle of crushed chilis

salt 

small handful chopped almonds

small handful toasted coconut 

When rice is nearly cooked, heat a large skillet over medium-low heat and add oil and garlic. Once fragrant, add kale, edamame, scallions, red pepper, chili flakes and salt and turn the heat up to medium. Cook for a few minutes until kale wilts slightly. Add lime juice and sriracha and mix. Turn off heat and add a portion of the rice to the pan and toss. Top with toasted almonds and toasted coconut flakes.