Low Sodium Coconut Cream Sautéed Kale

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

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 Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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4 cloves garlic, thinly sliced
1 tsp fresh ginger, grated
1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into bite-sized pieces
¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup full-fat coconut cream
1 tsp apple cider vinegar
¼ tsp ground turmeric
1 tbsp fresh lemon juice (optional)

Instructions

1
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering.
2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the slices can brown quickly.

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