Anti Inflammatory Ginger Sautéed Kale
Dark leafy greens have never looked this good. This sautéed kale gets a serious flavor upgrade from a trio of heavy hitters — fresh ginger, golden turmeric, and thinly sliced garlic — all cooked in coconut oil until fragrant and deeply aromatic. Each of those ingredients carries well-documented anti-inflammatory properties, so this dish isn't just delicious, it's genuinely working for you. The technique is smart, too: a quick steam under the lid wilts the kale to tender perfection, then a blast of high heat at the end drives off any excess moisture so the leaves turn glossy and slightly crisp at the edges. A finishing splash of apple cider vinegar and a squeeze of lemon brighten everything up and balance the earthiness of the greens. It comes together in one skillet with minimal cleanup, making it an easy weeknight side that punches well above its weight. Serve it immediately while it's still vibrant green and you'll wonder why you ever settled for boring steamed vegetables.
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
- 2 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt, plus more to taste
- 2 tbsp water
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Melt the coconut oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the slices can brown quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!