Eosinophilic Esophagitis Friendly Garlic Sautéed Greens
Total time25 min
Prep time10 min
Cook time15 min
4.9(18)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 6 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 lb kale, swiss chard, or collard greens, stems removed and leaves roughly chopped
- ¼ cup water
- 1 tbsp apple cider vinegar
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 tsp lemon zest (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering.
- 2
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 1–2 minutes. Watch closely, as the garlic can brown quickly.
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