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Greens with Carrots

Ingredients

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

Directions

  1. Wash greens and separate leaves from stems if needed. Slice stems crosswise, if using. Chop or slice leaves into thin strips.
  2. Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
  3. Add carrots and stems if separated; 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 soy sauce over the top. Toss gently and serve.
  6. Refrigerate leftovers within 2 hours.
Photo of Greens with Carrots
Prep time: 20 minutes
Cooking time: 15 minutes
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 10/16/18

4 Comments for "Greens with Carrots"

I love this recipe so much! I could eat it every night!

This is a really tasty meal. We have been doing this recipe with fourth graders and the absolutely love it. We have been preparing it with broccoli slaw and they think it is a noodle stir fry. This is a must try!

I make this recipe all the time.  I grate my carrots.  So good! I could eat these greens everyday!

Tastes Great! This dish has a strong vegetable flavor and the garnish matches very well with the veggies.  The vegetables were very yummy and not soggy! Definitely recommend this dish to anyone who loves vegetables!