Eosinophilic Esophagitis Friendly Turmeric-Ginger Mustard Greens
Total time30 min
Prep time10 min
Cook time20 min
4.5(17)
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Learn more →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp red pepper flakes
- 1 large bunch mustard greens (about 1 lb), stems removed, leaves torn into large pieces
- ⅓ cup low-sodium chicken broth or vegetable broth
- 1 tbsp apple cider vinegar
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 tsp honey (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until softened and just beginning to turn golden at the edges, about 2 minutes — watch closely, as garlic can brown quickly.
- 2
Add the ginger, turmeric, and red pepper flakes and stir constantly until fragrant, about 30 seconds.
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