Greens with Carrots
Recipe Notes
- Kale: remove large stem running through center of each leaf.
- Bok Choy: do not remove stem.
Ingredients
8 cups
greens (try kale, bok choy, collard, mustard) 2 teaspoons
vegetable oil 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
vinegar 1 1⁄2 teaspoons
tamari or soy sauceDirections
- Wash greens and remove tough stems (see Notes). Rough chop or cut leaves into thin strips.
- Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
- Add carrots and cook for 2 minutes. Add garlic and cook for 1 minute.
- Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
- 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.
- Refrigerate leftovers within 2 hours.
Notes
- Kale: remove large stem running through center of each leaf.
- Bok Choy: do not remove stem.
Last updated: 08/28/17
4 Comments for "Greens with Carrots"
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Submitted by Edamame on Tue, 03/26/2013 - 15:39I love this recipe so much! I could eat it every night!
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Submitted by oliveroc on Thu, 03/07/2013 - 12:34- Log in or register to post comments
Submitted by ashleymolasses on Tue, 03/27/2012 - 12:20I make this recipe all the time. I grate my carrots. So good! I could eat these greens everyday!
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Submitted by foodfan83 on Wed, 12/14/2011 - 14:29Tastes 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!