u/Awkward_Chemist2683

Hello, I just sautéd kale and garlic on the stove for about 10 minutes and ate about a handful. I am concerned because after eating I remembered my husband had left the canned garlic in water from Costco out on the counter overnight. I googled it and am now very concerned about the risk of getting botulism. I tossed the garlic out but now I don't know what to do. I know botulism is rare but Google is saying jarred garlic is the perfect breeding ground for botulism due to the naturally anaerobic environment plus the several hours it was on the counter. What should I do?