Eosinophilic Esophagitis Friendly Classic Kale with Garlic
Total time22 min
Prep time10 min
Cook time12 min
4.9(30)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 large bunch (about 1 lb) curly or lacinato kale, stems removed, leaves torn into 2-inch pieces
- ¼ cup water
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2 minutes. Watch closely, as the garlic can brown quickly.
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