Our Garlicky Low FODMAP Sautéed Kale with Chestnuts is easy and delicious - and packed with nutrition!
Heat oil in a large, wide skillet over low-medium heat and add kale, tossing frequently to coat with oil and also to help cook evenly. I find tongs are the best tool for this job. Keep cooking and turning the kale over again and again.
As soon as it begins to wilt, add the chestnuts and orange juice and sauté until the kale is wilted but still retains its bright green color and a bit of texture. Season with salt and pepper and serve immediately.