Ingredients
1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced (2 teaspoons)
1 teaspoon freshly grated ginger
1 bunch (5 ounces) parsley, cut into 1-inch pieces (6 cups)
Kosher salt and freshly ground pepper
Lemon wedges, for serving
Preparation
Heat oil, garlic, and ginger in a large skillet over medium-high until aromatic butnot browned, about 20 seconds. Add parsley and cook, stirring, until just wilted, 1 to 2 minutes. Remove from heat and season with salt and pepper. Squeeze with lemon before serving.
