Corn Free Coconut Cream Sautéed Kale
Total time25 min
Prep time10 min
Cook time15 min
4.8(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 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
- ⅓ cup full-fat coconut cream
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- 1 tbsp fresh lemon juice (optional)
Can be omittedlemon juice
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!