AIP Friendly Ginger Sautéed Collard Greens
Collard greens get a serious upgrade here, sautéed with fresh ginger, golden garlic, and a warm hit of turmeric until they're silky, glossy, and deeply savory. Coconut aminos stand in for soy sauce, delivering that rich, umami-like depth without any grains or legumes — a swap that makes all the difference when you're navigating a strict elimination protocol. Apple cider vinegar adds a bright lift that balances the earthiness of the greens beautifully. The whole dish comes together in a single skillet in under 20 minutes, making it an easy weeknight side that serves four without any fuss. Every ingredient here — from the coconut oil to the optional squeeze of fresh lemon — is protocol-friendly, so there's no need to second-guess the pantry. It's the kind of simple, nourishing cooking that proves eating for healing doesn't have to be bland or boring.
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Learn more →Ingredients
4 servings
- 1 large bunch collard greens (about 1 lb), stems removed, leaves cut into 1-inch ribbons
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- ¼ cup water
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ tsp turmeric
- ¼ tsp salt, or to taste
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering and fully melted.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant and the garlic is just beginning to turn golden at the edges, about 1 minute. Watch closely, as the garlic can brown quickly.
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