Mold Detox Friendly Garlic Sardine and Spinach Skillet
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Learn more →Ingredients
2 servings
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 2 cans (4.4 oz each) sardines in olive oil, drained
- 6 oz fresh baby spinach (about 6 packed cups)
- 1 tbsp apple cider vinegar
- ½ tsp salt, or to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely — garlic can brown quickly.
- 2
Add the drained sardines to the skillet and break them into large chunks with a wooden spoon. Cook undisturbed for 1–2 minutes until lightly crisped on the bottom, then gently turn and cook 1 minute more.
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