Low Sodium Vegan Garlicky Greens with Chili Flakes

Total time22 min

Prep time10 min

Cook time12 min

Low Sodium Vegan Garlicky Greens with Chili Flakes

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Ingredients

4 servings

3 tbsp olive oil, divided
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
½ tsp red pepper flakes
1 ½ lb mixed leafy greens (kale, swiss chard, or collard greens), tough stems removed, leaves roughly torn
¼ cup water
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp lemon juice (from about ½ lemon)
1 tsp lemon zest

For serving

flaky sea salt, to taste (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2 minutes. Watch closely, as the garlic can brown quickly.
2
Add the greens in large handfuls, using tongs to turn them as each batch wilts enough to make room for the next. Once all the greens are in the pan, add the water and the 1/2 tsp kosher salt.

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