Oral Allergy Syndrome Friendly Coconut Cream Sautéed Collard Greens

Total time30 min

Prep time10 min

Cook time20 min

Oral Allergy Syndrome Friendly Coconut Cream Sautéed Collard Greens

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Ingredients

4 servings

1 large bunch collard greens (about 1 lb), stems removed, leaves cut into 1-inch ribbons
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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4 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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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