Low FODMAP Coconut Cream Sautéed Collard Greens
Total time30 min
Prep time10 min
Cook time20 min
4.7(22)
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Learn more →Ingredients
4 servings
- 1 large bunch collard greens (about 1 lb), stems removed, leaves cut into 1-inch ribbons
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ cup coconut cream
- ¼ cup water
- 1 tbsp apple cider vinegar
- ½ tsp salt, or to taste
Instructions
- 1
Heat the coconut oil in a large skillet over medium heat until shimmering.
- 2
Add the garlic and ginger and cook, stirring frequently, until fragrant and the garlic is just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the garlic can brown quickly.
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