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In a large saute pan (or wok), melt coconut oil over medium-high heat.
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Combine tamari (or coconut aminos), vinegar, chicken broth and fish sauce in small bowl.
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Add garlic and ginger to hot oil and saute for no more than 10 seconds.
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Add in collards and cabbage; allow to cook while stirring occasionally for 5 minutes.
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Pour in liquid mixture and turn heat to high--cook until liquid has cooked away, stirring frequently, for approximately 2 minutes.
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Take off the heat and sprinkle with chile powder and powdered kombu.