Bebe’s Perfect Sauteed Kale


1" to 2" piece of turmeric root, grated
½" piece of ginger root, grated
1 tablespoon
coconut oil
1 bunch
kale, washed, sliced into thin strips
2 tablespoons
chicken stock or water
lemon, juiced
1⁄2 cup
pomegranate seeds (optional)


Heat coconut oil in a large pan. Add grated turmeric and grated ginger to heated oil. Cook for a minute, then add the kale to the pan. Cook until the kale begins to wilt. 

Add liquid and cook until tender — just a few minutes. 

Sprinkle with fresh lemon juice, and serve. If using, toss in the pomegranate seeds at the end for a festive touch!  (Recipe♦173)