Gluten Free Ginger Sautéed Kale
Earthy, vibrant, and loaded with bold aromatics, this sautéed kale is the kind of simple side dish that quietly steals the show at the dinner table. Coconut oil, fresh garlic, and finely grated ginger create a fragrant base that coats every leaf in warm, savory flavor, while a pinch of turmeric adds a gorgeous golden hue. The technique is straightforward — a quick covered steam followed by a blast of higher heat — so the kale comes out glossy and tender with just enough bite left in the stems. A finishing splash of apple cider vinegar and optional lemon juice cuts through the richness and brightens everything up beautifully. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or scrutinize labels — it's just clean, whole food cooking from start to finish. This one works equally well alongside grilled proteins, tucked into grain bowls, or served straight from the pan as a quick weeknight vegetable.
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!