I don't know how or why this is made. But I buy every bottle at the grocery store when I find it.
It goes on kale, eggs, veggies, sushi, chicken, and every marinade ever. Mostly kale though, because kale is the ultimate vehicle for all things. It's made out of coconut sap and has 1 g sugar per a serving (lets not talk about appropriate serving sizes), so it's essentially the new maple syrup.
Coconut aminos = maple syrup for vegetables and I support the eating of both of these things 100%
2 tbsp olive oil
8 oz mushrooms
1 bunch kale, chopped
3 tbsp coconut aminos
- slice the leak in half lengthwise then slice up into think half-moons (width wise). Toss into large pan on medium heat. Add 1-2 tablespoons olive oil.
- slice mushrooms (while sorta watching the leek) then add them to pan.
- When mushrooms starts to get shiny, or burn (5 minutes?) add the Kale. if it doesn't all fit in the pan, that's okay, just put it the extra in some eggs tomorrow.
- cover to wilt kale, about a minute. Remove cover and add 3 tbsp coconut aminos. Cook for an additional 4 minutes or until Kale is at your favorite level of doneness.