Oral Allergy Syndrome Friendly Ginger Sautéed Kale

Total time20 min

Prep time10 min

Cook time10 min

Oral Allergy Syndrome Friendly Ginger Sautéed Kale

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Ingredients

4 servings

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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3 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
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.

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