4 Serves
26 Mins
6 g
11 g
15 g
Finely shred the leafy greens using a sharp chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Leafy Greens (e.g., Kale or Collard Greens)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
128 µg / 400 µgCalcium
88 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
678 mg / 4,700 mgSodium
303 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the coconut oil in a frying pan over medium heat and add mustard seeds until they begin to pop.
Add the finely chopped onion and garlic to the pan, sautéing until softened.
Toss in the shredded greens, grated coconut, turmeric, and a pinch of salt and pepper, stirring constantly for a few minutes until the greens are just wilted.
Remove from heat and serve immediately while the greens remain bright and vibrant.
Coconut Oil
Mustard Seeds
Onion
Garlic
Salt
Salt And Pepper
Turmeric Powder
Grated Coconut
Vitamin A
41 µg / 900 µgVitamin C
45 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
128 µg / 400 µgCalcium
88 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
678 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50
g8
g14
g
Japanese
FilipinoZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
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