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Greens with Carrots
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Greens with Carrots
Makes: 4 cups
Prep time: 20 minutes
Cooking time: 15 minutes
Photo of Greens with Carrots
Prep time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes


8 cups
greens (try kale, bok choy, collard, mustard)
2 teaspoons
vegetable oil
2 large carrots, peeled and cut julienne or coarsely shredded
1 clove
garlic, minced or 1/4 teaspoon garlic powder
1⁄4 teaspoon
salt and pepper
1 teaspoon
ground coriander (optional)
1 pinch
cayenne pepper (optional)
1 Tablespoon
1 1⁄2 teaspoons
tamari or soy sauce


  1. Wash greens and remove tough stems (see Notes). Rough chop or cut leaves into thin strips.
  2. Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
  3. Add carrots and cook for 2 minutes. Add garlic and cook for 1 minute.
  4. Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
  5. When greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and tamari or soy sauce over the top. Toss gently and serve.
  6. Refrigerate leftovers within 2 hours.


  • Kale: remove large stem running through center of each leaf.
  • Bok Choy: do not remove stem.
Serving Size: 
1/2 cup
Nutritional Label: 
Photo of Nutrition Facts of Greens with Carrots
  • mixed fruit
  • a glass of low-fat milk

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