Oral Allergy Syndrome Friendly Ginger Sautéed Collard Greens

Total time22 min

Prep time10 min

Cook time12 min

Oral Allergy Syndrome Friendly Ginger Sautéed Collard Greens

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Ingredients

4 servings

1 large bunch collard greens (about 1 lb), stems removed, leaves cut into 1-inch ribbons
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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4 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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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