Low Iodine Coconut Cream Sautéed Kale
Total time25 min
Prep time10 min
Cook time15 min
4.8(17)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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