Oral Allergy Syndrome Friendly Apple Cider Vinegar Sautéed Collard Greens

Total time30 min

Prep time10 min

Cook time20 min

Oral Allergy Syndrome Friendly Apple Cider Vinegar Sautéed Collard Greens

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Ingredients

4 servings

1 large bunch collard greens (about 1 lb), stems removed, leaves cut into 1-inch ribbons
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
4 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
¼ tsp ground turmeric
¼ tsp ground ginger
¼ cup water
1 tbsp apple cider vinegar
1 tsp honey
½ tsp salt, or to taste

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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