ACV-Braised Greens

A simple, savory side dish — sautéed spinach or kale finished with a splash of Sarbu raw Apple Cider Vinegar for brightness and depth.

INGREDIENTS

• 1 tablespoons tbsp olive oil
• 2 garlic cloves, thinly sliced
• 300 grams spinach or kale, washed and roughly chopped
• 1 tablespoons Sarbu Apple Cider Vinegar
• 1 pinch salt
• 1 pinch black pepper, freshly ground
• 1 pinch red chili flakes (optional)

STEPS

1. Heat the oil: Heat 1 tablespoons tbsp olive oil in a wide pan over medium heat.

2. Sauté the garlic: Add 2 garlic cloves, thinly sliced and sauté for about 30 seconds, until fragrant but not browned.

3. Add the greens: Add 300 grams spinach or kale, washed and roughly chopped to the pan in batches, stirring until it wilts down and softens, about 3–4 minutes.

4. Add the Sarbu ACV: Remove the pan from heat. Shake the Sarbu ACV bottle to mix in the mother, then drizzle in 1 tablespoons Sarbu Apple Cider Vinegar and toss to coat.

5. Season to taste: Season with 1 pinch salt, 1 pinch black pepper, freshly ground, and 1 pinch red chili flakes (optional) if using. Toss once more to combine.

6. Serve: Serve warm as a side dish alongside your main meal.

NOTES

Add the Sarbu ACV off the heat or right at the very end of cooking — prolonged heat can cook off some of the natural enzymes in the raw, unfiltered vinegar. Kale takes a little longer to wilt than spinach, so add a splash of water and cover the pan briefly if it needs extra time to soften.