Low FODMAP Garlic-Dill Yogurt Mustard Greens

Total time30 min

Prep time10 min

Cook time20 min

Low FODMAP Garlic-Dill Yogurt Mustard Greens

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
4 cloves garlic, thinly sliced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
¼ tsp red pepper flakes
1 lb mustard greens, stems removed, leaves torn into large pieces
Ingredient note
Raw mustard greens tested low in FODMAPs even at very large servings. This recipe contains only about 2 cups per serving, making it likely Low FODMAP. If you prefer to always avoid mustard greens, please tap it and change its rating to Red.
¼ cup water
½ tsp salt
¼ tsp black pepper
½ cup plain whole-milk yogurt, at room temperature
2 tbsp fresh dill, roughly chopped
1 tsp lemon zest

Instructions

1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely, as the garlic can brown quickly.
2
Add the mustard greens and water to the skillet. Toss with tongs to coat the leaves in the oil, then cover and cook until the greens are wilted and tender, about 8–10 minutes, stirring once halfway through.

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