2 Tablespoons coconut oil
2 garlic cloves, minced
¼ cup green onions, finely sliced
1 ½ lb. medium/small shrimp, peeled and deveined
¾ cup dry white wine
¼ cup finely chopped onion
1 pound (16 ounces) arborio brown rice
7 cups unsalted or low sodium seafood broth or stock (chicken or vegetable is fine too)
1 cup canned coconut milk

½ bunch kale, ribs removed
¼ cup cilantro
3 cloves of garlic
2 ounces parmiggiano
¼ cup olive oil
salt and pepper