Eosinophilic Esophagitis Friendly Vegan Garlicky Greens
Total time25 min
Prep time10 min
Cook time15 min
5.0(28)
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Learn more →Ingredients
4 servings
- 1 bunch (about 8 oz) curly kale, stems removed, leaves torn into 2-inch pieces
- 1 bunch (about 8 oz) swiss chard, stems thinly sliced, leaves torn into 2-inch pieces
- 3 tbsp olive oil
- 5 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ⅓ cup vegetable broth
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the Swiss chard stems and cook, stirring occasionally, until softened, about 3 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as the garlic can brown quickly.
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