Low Histamine Coconut Cream Sautéed Collard Greens
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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
- 1 tsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 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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