Oral Allergy Syndrome Friendly Lemon Sautéed Collard Greens

Total time25 min

Prep time10 min

Cook time15 min

Oral Allergy Syndrome Friendly Lemon Sautéed Collard Greens

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Ingredients

4 servings

1 large bunch collard greens (about 1 lb), stems removed, leaves cut into 1-inch ribbons
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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
¼ tsp fine sea salt, plus more to taste
¼ cup water
1 tbsp fresh lemon juice
1 tsp lemon zest
⅛ tsp ground ginger

Instructions

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

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