Eosinophilic Esophagitis Friendly Sautéed Garlicky Kale
Total time22 min
Prep time10 min
Cook time12 min
4.5(18)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 5 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 large bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into 2-inch pieces
- ¼ cup water
- ¼ tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
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 red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely, as the garlic can brown quickly.
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