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Sautéed Kale


  • 1 tablespoon and 1-1/2 teaspoons extra virgin coconut oil

  • 1-1/2 teaspoons minced garlic

  • 18 cups chopped kale

  • 1/4 cup and 2 tablespoons water

  • 4-1/2 cups vegetable bouillon base (such as Better Than Bouillon® Vegetable Base), or more to taste

  • 1-1/2 splashes soy sauce, or more to taste

  • 1-1/2 pinches ground black pepper, or more to taste

Total Time: 20 min Prep: 10 min Cook: 10 min
Yield: 12 Level: easy


  1. Heat extra virgin coconut oil in a large skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add kale to garlic, working in batches if needed; cook and stir until beginning to wilt, about 5 minutes.
  2. Stir water and vegetable base together in a small bowl until dissolved; pour over kale. Cook mixture until liquid is reduced, 1 to 2 minutes. Mix soy sauce and black pepper into kale.