Wash your kale and remove the bulky spines, as they won't cook up nearly as well, and then stack the leaf-halves up and— keeping them stacked together— and fold them in half, crumbling the leaves until they're all flexible, breaking apart the cell walls of the leaves. Then cut the stack of softened leaves apart; each leaf should end up cut about 10 times.

Put your pan over medium heat and let it warm in the interim. Meanwhile, peel and mince both the garlic & ginger, and set them aside.

Place your torn leaves into the now-hot pan, moving them around until there's basically no water left on the leaves at all. Once they're dry, drizzle the oil into the pan and stir everything until each leaf is lightly coated in oil.

Lower the heat to low and then add the garlic to the mix and stir together, leaving the mixture to cook for one minute.

Add the ginger, coriander, and cumin. Stirring occasionally, cook the kale for 3-5 minutes or until mostly crispy.

Add the salt and camu camu powder, turn off the heat, and then stir everything in the still-hot pan until each piece is flavored. Then just plate it & enjoy!