1 ½ tbsp coconut oil

1 inch ginger peeled and grated (about ¼ tsp)

3 cloves garlic, minced

1 each shallot, diced small

½ each serrano or any other spicy chili

1 bunch green kale, de-stemmed and chopped

1 cup chicken or vegetable broth

½ cup coconut milk

1 tsp coconut aminos

1 pinch sea salt

½ each lime, juiced


1. In a large saute pan, warm coconut oil over medium heat.

2. Add grated ginger, cook until tender, about 3 minutes.

3. Add minced garlic and diced shallot. Cook until shallot is translucent, about 2 minutes.

4. Add serrano chili and cook for another minute.

5. Add kale. Stir to incorporate, then add broth and cover the pan to steam and wilt kale, 2 minutes.

6. Remove lid and continue cooking kale until the broth has almost evaporated.

7. Add coconut milk. Simmer for 1 minute. Season with coconut aminos, sea salt, and fresh lime juice. Serve with cilantro leaves, chopped scallion, and lime wedges.