Low FODMAP Garlicky Kale with Lemon & Olive Oil

Total time22 min

Prep time10 min

Cook time12 min

Low FODMAP Garlicky Kale with Lemon & Olive Oil

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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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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.
1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into large pieces
¼ tsp fine sea salt, plus more to taste
2 tbsp water
1 tbsp fresh lemon juice
¼ tsp ground turmeric

For serving

lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
2
Add the sliced garlic and cook, stirring frequently, until golden at the edges and fragrant, about 2 minutes. Watch closely, as the slices can brown quickly.

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