Low FODMAP Garlic Sautéed Greens

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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6 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 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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