Low Histamine Coconut Cream Sautéed Kale
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tsp fresh ginger, 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.
- 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)
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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