Eosinophilic Esophagitis Friendly Lemon Sautéed Kale
Total time22 min
Prep time10 min
Cook time12 min
4.6(27)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into 2-inch pieces
- ¼ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp water
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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