Low Histamine Garlic-Herb Sautéed Kale
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Learn more →Ingredients
4 servings
- 1 large bunch curly or lacinato kale (about 10 oz), stems removed, leaves torn into 2-inch pieces
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ cup water
- 1 tbsp apple cider vinegar
- ½ tsp salt, or to taste
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest (optional)
Can be omittedlemon zest
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the sliced 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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