Lupin Free Ginger Sautéed Collard Greens
Collard greens get a serious flavor upgrade here, thanks to a bold combination of fresh ginger, golden garlic, and a splash of coconut aminos that brings a savory, umami-rich depth without any soy or wheat in sight. The turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes this dish look as good as it tastes. Cooking the ribbons low and slow with a little water lets them turn genuinely tender — no bitterness, no tough stems — before a quick blast of heat at the end makes everything glossy and caramelized. Apple cider vinegar brightens the whole pan right at the finish, cutting through the richness of the coconut oil in the best possible way. Every ingredient here is naturally free from lupin, which can sneak into unexpected places like flour blends and processed seasonings, so this is a clean, whole-food side dish you can feel completely confident about. A squeeze of lemon over the top before serving is optional but highly recommended — it makes the greens pop. This one pairs beautifully with grilled proteins or a bowl of rice, and it comes together in one skillet with almost no cleanup.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!