Yeast Free Ginger Sautéed Collard Greens
Collard greens get a serious upgrade here, transformed from a slow-cooked Southern staple into a bright, punchy sauté that comes together in minutes. Fresh ginger and thinly sliced garlic hit the coconut oil first, building a fragrant base that makes the whole kitchen smell incredible before the greens even hit the pan. Coconut aminos and a splash of apple cider vinegar add depth and a gentle tang without any fermented or yeast-derived ingredients, which makes this dish genuinely easy to trust. Turmeric gives the finished greens a warm golden hue and a subtle earthiness that ties everything together beautifully. The technique of adding the ribbons in batches, then covering to steam and finishing uncovered to evaporate the liquid, means you get greens that are tender all the way through but still glossy and vibrant — never soggy. A squeeze of lemon at the end lifts the whole thing and keeps it feeling fresh. Whether you're serving this as a weeknight side or building a bigger bowl around it, this is the kind of simple vegetable dish that earns a permanent spot in the rotation.
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!