Paleo Garlic-Dill Yogurt Mustard Greens
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 lb mustard greens, stems removed, leaves torn into large pieces
- 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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