Mold Detox Friendly Vegan Garlicky Greens
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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
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 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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