1 inch turmeric root (grated)
1 inch ginger root (grated)
1 tablespoon coconut oil (or substitute any med/high heat oil)
1 bunch kale (washed, sliced into thin strips)
1 teaspoon chicken broth (optional)
2 tablespoons water
1 lemon (juiced)
1⁄2 cup pomegranate seeds (optional)
Heat coconut oil in a large pan. Add grated turmeric and ginger to heated oil. Cook for a minute, then add the kale to the pan. Cook until the kale begins to wilt.
Add chicken broth and a little water and cook until tender, a few minutes.
Sprinkle with fresh lemon juice, and serve. If using, toss in the pomegranate seeds at the end for a festive touch!