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Sautéed Kale with Ginger and Turmeric


1 tablespoon coconut oil or butter
1 small yellow onion, chopped
3 cloves garlic, minced
1 tablespoon ginger root, minced
½ teaspoon fine sea salt, plus more to taste
½ teaspoon ground turmeric
black pepper
pinch of red chili flakes
2 bunches scarlet kale, stems removed and leaves chopped


  1. Heat the coconut oil or melt the butter in a large pot over medium heat. When the oil or butter is hot, add the onions, garlic, ginger and salt and cook, stirring frequently, until the onion and garlic are softened and the onion is translucent, about 3 minutes.
  2. Add the turmeric, pepper, and red chili flakes. Cook, stirring, until fragrant, about 1 minute.
  3. Add the kale, stir to combine, and reduce the heat to medium-low. Cook the greens, stirring them frequently, until they start to wilt, about 3 minutes.
  4. Cover the pot and cook until the greens are completely wilted and tender, about 5-10 minutes. Add a tablespoon or so of water to the pot if the greens start to stick to the pan.