1 tablespoon and 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 minPrep: 10 minCook: 10 minYield: 12Level: easy
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.
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.