Seed Oil Free Ginger Sautéed Kale

Total time20 min

Prep time10 min

Cook time10 min

4.8

(18)

Garlicky, bright, and deeply savory, this sautéed kale is the kind of weeknight side that makes you feel like you actually have your life together. Coconut oil stands in as the cooking fat here, which is exactly what makes this dish work for anyone steering clear of industrially processed seed oils — no canola, no soybean oil, nothing refined. The aromatics do serious heavy lifting: thinly sliced garlic goes golden at the edges, fresh ginger adds a warm, slightly spicy backbone, and a pinch of turmeric gives the whole pan a gorgeous golden hue. A splash of water steams the kale just enough to wilt it down without losing that satisfying bite, and a final hit of apple cider vinegar (plus optional lemon juice) lifts everything with a little brightness. The technique of uncovering the pan at the end to cook off excess liquid is a small but smart move — it leaves the leaves glossy and coated in all that fragrant oil rather than soggy. This is the kind of recipe that proves eating clean doesn't mean eating boring.

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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.

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