Anti Inflammatory Vegan Garlicky Greens with Chili Flakes
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, divided
- 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
- 1 tbsp lemon juice (from about ½ lemon)
- 1 tsp lemon zest
For serving
- flaky sea salt, to taste (optional)
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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